Chicken-Vegetable Kabobs with White BBQ Sauce (Southern Living)

Serves 4

Ingredients

4 (12-inch) wooden skewers
1 tablespoon coarsely chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon loosely packed orange zest (I didn't have this)
1/2 teaspoon ancho chile powder (didn't have this either)
1/2 teaspoon freshly ground black pepper
6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1 small summer squash, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces

White BBQ Sauce

3/4 cup mayonnaise
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons spicy brown mustard
1 teaspoon prepared horseradish
1/2 teaspoon sugar
1/2 teaspoon table salt


Directions

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
.2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

White BBQ sauce
Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week.  Makes up to 1 cup.

***This is AMAZING!!!