While I was in Texas, I found these metals skewers with double prongs, almost like giant forks. I thought that these skewers would make it easier for making kabobs. They worked like a charm! You could also do this using 2 bamboo skewers, side by side. Doing this makes it much easier for turning the kabobs while they are cooking on the grill. I am also loving the idea of using ketchup as a base for tomato marinades. It adds just that right amount of sweet and tangy flavoring!
Combine all of the ingredients to make the marinade. Stir well, taste for salt and reserve 1/3 cup of the marinade in the refrigerator.
Add the chicken and remaining marinade to a large storage bag. Seal and marinate in refrigerator overnight.
Remove chicken and reserved marinade from the refrigerator about 30 to 40 minutes before cooking. Skewer about 4 to 5 pieces of chicken per skewer.
Preheat grill to medium heat for 15 minutes. Cook the skewers on grill for 4 to 5 minutes per side, baste on both sides with reserved marinade. Move chicken to the cooler part of the grill, indirect heat, and continue cooking with lid closed for another 5 minutes or until temperature of chicken is at 165ºF. Let chicken rest for a few minutes before serving. Serve over a salad or with some toasted pita bread.
Served with a fresh spinach, tomato and red onion salad and toasted pita bread.