Smoky Maple BBQ Chicken Skewers | Juicy Grilled Shashlik

If using wooden skewers, soak them in cold water for at least 30 minutes so they do not burn over the charcoal or pan during grilling.

Peel the sweet potatoes and cut them into approx. 2.5 cm cubes. Parboil in lightly salted, boiling water for 4–5 minutes until half-tender (do not let them soften completely!), then drain and let cool slightly.

Pat the chicken breast fillets dry with paper towels, then cut them into approx. 3 cm cubes, similar in size to the sweet potatoes. Peel the red onions, cut them into wedges, and gently separate them into layers.