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Prep Time
10 mins
Total Time
50 mins
Serves
8

Ingredients

1 bag
mini white potatoes
680 g
2
zucchinis, cut in ½-in. (1-cm) thick rounds
2
small red onions, quartered
1
bunch asparagus, trimmed (approx.1 lb/500 g)
2 lb
boneless, skinless chicken breasts
1 kg
1
pork tenderloin (1 lb/500 g)
⅓ cup
olive oil
75 mL
1½ tsp
salt
7 mL
1 cup
Sensations by Compliments Spirited Mickie
Southern Gentleman Sweet Heat BBQ Sauce, divided
250 mL
8
wooden skewers, soaked

Method

Step 1
Place potatoes in large saucepan and cover with cold water. Bring to a boil; cook 10 to 12 min. or until just tender but not cooked through. Cool until comfortable enough to handle. Thread onto skewers.
Step 2
Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.
Step 3
Cook chicken and pork tenderloin on grill preheated to medium, 15 to 20 min., turning occasionally, basting with ⅔ cup (150 mL) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 165°F (74°C) and pork registers 160°F (71°C). Rest meats 10 min.
Step 4
Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
Step 5
Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.

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Characteristics

Dinner Grill Lactose Free Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ of the recipe):
Calories:
350
Fat:
11 g
Saturated Fat:
2 g
Carbs:
34 g
Fibre:
4 g
Sugar:
13 g
Cholesterol:
70 mg
Protein:
31 g
Sodium:
660 mg