BBQ Chicken Kabobs in Baguette

By Sandra B – Toronto, ON
BBQ Chicken Kabobs in Baguette
  • Prep Time: 25
  • Total Time: 85
  • Servings: 4

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About this Recipe

Prime BBQ'd chicken breast laid on a bed of raw coleslaw vegetables in a fresh mini baguette, drizzled with tahini sauce.


4 Mini baguette
1 Prime whole chicken
1 cup BBQ sauce - your favorite
2 cups Raw undressed coleslaw vegetables
6 tbsp Tahini sauce
4 Bamboo skewers


Baste the chicken with the BBQ sauce and marinate in the fridge for at least one hour.
Heat the BBQ to high. Place chicken on the rotisseie, close the lid and reduce the heat to medium high after 10 minutes. Baste every 15 minutes and continue to cook for about 45 minutes or until the leg joints move easily.
Remove the chicken from the BBQ and let it rest for 15 minutes.
Carve the white and dark meat into chunks. Place the pieces on the skewers, baste again lightly and place on the BBQ for up to 10 minutes for added charred flavour.
If you have a wood chip smoker, use this during the BBQ process throughout.
Cut the baguettes lengthwise so they are cut like hot dog buns.
Place the coleslaw into the buns as a base for the chicken.
Lay the chicken from each skewer onto each bun. Drizzle the tahini sauce on top and serve right away.

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