4 Servings / 15 mins Prep Time / 30 mins Cook Time / 45 mins Total Time



1 15 oz. can of tomato sauce

1 6 oz. can of tomato paste

¼ cup apple cider vinegar

1/2 cup Coombs Robust Taste Maple Syrup

2 TBS Tamari Lite

½ tsp garlic powder

1 tsp paprika


1 lb. boneless skinless chicken breasts, cut into 2-inch pieces

1 bell pepper, diced into large chunks

1 zucchini, cut into large chunks

1 cup grape or cherry tomatoes

1 small red onion, diced into large chunks

For Serving: jasmine rice, green onion, hemp hearts


Combine all ingredients for the Maple BBQ Sauce in a medium saucepan and bring to a simmer over medium heat. Whisk to combine, reduce heat slightly, and simmer for 10-15 minutes until the sauce thickens. Allow to cool completely, then transfer to an airtight container and store in the refrigerator until ready for use.

Heat grill to medium-high heat. Thread chicken breast, bell peppers, zucchini, tomato, and onion onto 4-8 long bamboo skewers. Brush ~1/4 cup Maple BBQ Sauce onto the kabobs to lightly coat. Place kabobs on the grill for 10-12 minutes, turning and brushing occasionally with more Maple BBQ Sauce. Serve immediately alone or with jasmine rice. Garnish with green onion and hemp hearts.