These beer and ranch chicken and potato kebabs are best dipped in pesto aioli

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Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

These chicken and potato kebabs get their flavor from beer and Hidden Valley Ranch Seasoning. Dip them in basil pesto aioli for added flair! They’re the perfect addition to any summer BBQ.

Servings: 10 kebabs, 1 cup aioli

Ingredients

• 1/2 cup amber ale beer

• 1 tablespoon ranch seasoning

• 2 tablespoons minced garlic (separated)

• 2 tablespoons olive oil, 3/4 cup olive oil (separated)

• 4 boneless, skinless chicken breasts, diced

• 2 eggs

• splash of water

• 4 tablespoons fresh basil

• dash of salt

• 1 tablespoon lemon juice

• 1 pound golden potatoes, cut in 1 1/2 inch chunks and parboiled

• 2 red bell peppers, cut into squares

• 2 yellow bell peppers, cut into squares

• 2 green bell peppers, cut into squares

• wooden skewers

Instructions

1. To make marinade, whisk together beer, ranch seasoning, 1 tablespoon minced garlic and 2 tablespoons olive oil in a small bowl.
   

2. In a separate bowl, cover diced chicken with 2/3 of the marinade. Stir to coat, cover and refrigerate for at least two hours, stirring about half-way through. Refrigerate the remaining marinade for later.
   

3. To make basil aioli: In a food processor, combine two eggs, remaining minced garlic and a splash of water. While mixing, slowly add in 3/4 cups of olive oil. Turn off the food processor and add four tablespoons of fresh basil, a dash of salt and one tablespoon lemon juice. Cover and mix until well combined. Refrigerate in an air-tight container until ready to use.
   

4. About 30 minutes before you’re ready to grill, partially boil the potatoes (parboil). Cook them until they’re slightly softened on the outside, but still firm on the inside. Once done, drain potatoes and run cold water over them to completely stop the cooking process. Once cooled, transfer to a bowl and coat them in the remaining marinade.
   

5. Prepare skewers: Place chicken, potatoes and peppers on the skewers, alternating as you please. (If you’re using wooden or bamboo skewers, soak them in water for 20–30 minutes before placing them on the grill so they don’t burn.)
   

6. Heat grill and once it’s ready, grill skewers for 20–25 minutes, turning about four times as they cook. Chicken should be cooked through, golden brown on the outside, and potatoes should be crispy.
   

7. Serve skewers with basil aioli and enjoy!

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