chipotle chick’n kebabs

chipotle chick’n kebabs

yield: serves 4

chipotle chick’n kebabs

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  • 4bamboo skewers
  • 1 pkggardein bbq chick'n wings (sauce not needed)
  • 3 tblspearthbalance buttery spread
  • 3 tblspgarlic clove, peeled and minced
  • 1/2 cupyellow onion, diced 1/8"
  • 2 tblspchipotle peppers in adobo sauce, chopped
  • 2 tspagave nectar
  • 5 tblspketchup
  • 1 tblspvegan worcestershire (try wizard brand)
  • 1 tbspcider vinegar
  • tblspvegetabe oil

chipotle chick’n kebabs


Soak bamboo skewers 1 hour prior to preparation.

Thaw one bag of gardein chick’n wings

Take 2 wings in the palm of your hand and push together such that the chick’n wings form around the bamboo skewer and set aside.

Heat a non stick pan over medium high heat , melt the earth balance buttery spread and add the garlic and onions , cook while stirring frequently until golden.

Add the chipotle chilies, agave nectar, ketchup, worcestershire sauce and cider vinegar. Stir well and cook for 5 minutes until sauce is thick and sticky.

In sauté pan over medium heat, add 1 tblsp of oil. Add skewers and cook 4-6 minutes until crispy and brown on both sides, be careful not to burn. Brush liberally with spicy chipotle sauce.

Serve with your favorite dipping sauce