I have recently become obsessed with chicken kebabs (kudos to New York street vendors). With all the time in the world during corona-break, I bought some skewers and chicken breast, and made some myself.

First, I chopped the chicken into equal pieces and marinated it overnight. I used an onion and garlic puree I made by roasting a glove of garlic and half an onion in olive oil, mashing it, then seasoning it with salt, black pepper, and bouillon powder.

As I cooked the chicken skewers in a large pan over medium-high heat, I coated it in my own remixed barbecue sauce: butter, honey, barbecue sauce, and a good amount of sugar. The sugar is important because it takes away from the sourness of the barbecue, caramelizes the chicken, and gives it a crust. Then, ta-dah! Chicken kebabs.

Do not ask me for measurements because I guessed on everything.