Spicy BBQ Chik'n on a Stick

You don't have to light the backyard grill just to get a taste of summer when there's snow on the ground. It's easy to sample one of my favorite warm-weather dishes in a fry pan or counter-top grill. Spicy BBQ Chik'n on a Stick has become a favorite among family and friends (even the ones who swear they'd never sample vegan fare). You won't want to wait until the pool's open just to enjoy this simple lunch or party meal.

When I first started making these vegetarian kabobs I used a non-meat protein called Veat (which has since been discontinued). I was told by one meat eater at a party that it should be called "Cheat" because she didn't know the kabobs were meatless. She thought she was eating chicken.

Fortunately, there are plenty of meat substitutes on the market. While I favor Morningstar Farms Meal Starters Chik'n Strips you can also use meatless and soy-free Quorn Chik'n Tenders or any veggie protein without a breaded coating.

Ingredients

2 bags of Morningstar Farms Meal Starters Chik'n Strips

1 large red onion

1 green pepper

1 red pepper

1 yellow pepper

1 orange pepper (the colorful peppers are to create color on the kabob)

1 large container of cherry tomatoes (or two small containers)

10-12 skewers for kabobs

Extra virgin olive oil

BBQ sauce (I favor Stubb's Spicy Bar-B-Que Sauce or you can make your own using a recipe of tomato paste, tomato sauce, brown sugar, vinegar, olive oil, garlic cloves, onion, dry mustard and cayenne pepper)

Preparation

Chop the onion and peppers and place them into a very large mixing bowl. Add the Chik'n Strips and cherry tomatoes and mix with BBQ sauce. Add water to loosen thick sauce so it covers most of the ingredients. Cover bowl, place in refrigerator and let stand overnight (if you don't have time, try to allow the mix to marinade for at least a few hours. The skewers taste better that way). When you're ready to make your kabobs, add the veggie "meat" and vegetables to each skewer in a colorful way, mixing up flavors and textures. Make sure to leave about an inch or more at the top of the skewer to handle in the fry pan or on the grill. When the skewers are made, collect the excess sauce and use it to baste in the pan or on the grill. If you're cooking in the house, add a little olive oil to the pan on low-to-medium heat and place several of the kabobs in the pan (it's also best to spray the grill with oil so the kabobs don't stick). Turn the kabobs when they start to brown, basting them with the extra BBQ sauce. When they're fully cooked, serve the kabobs family-style (still on the stick) on a platter. For the ultimate picnic experience, serve with potato salad, pasta salad or your favorite sides.