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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
8

Ingredients

680
white potatoes
g
2
zucchini(s)
2
red onion(s)
500
asparagus
g
2
chicken breasts
lb
1
pork tenderloin
75
olive oil
ml
7
salt
ml
250
barbecue sauce
ml
8
wooden skewers

Directions

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 150 mL (2/3 cup) 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.