from Chow Bella
8 kebab skewers (if wooden, soak in water at least 30 min before grilling)
1 lb chicken breast tenderloins, cut into 24 chunks
6 slices nitrite-free center cut bacon, each slice cut into 4 pieces
1/2 medium red onion, cut into 1/2-3/4-inch slices, two leaves thick (32 pieces)
4 tbsp barbeque sauce, or more to taste
lots of black pepper
1. Preheat grill or broiler.
2. Wrap each piece of chicken with a piece of bacon.
3. Hole two skewers about half an inch apart from one another. Take one section of onion and slide it across to make a ladder. Slide on one bacon-wrapped piece of chicken, then another stack of onion, then chicken and repeat until there are 6 pieces of chicken and 8 pieces of onion on each skewer. Sprinkle with black pepper (the bacon and sauce are salty enough). Do not pack the pieces on densely, othewise the bacon will not crisp in the middle.
4. Grill or broil the meat until nearly cooked through and until the bacon is crisp, about 6-8 minutes total. Brush the sauce all along the surface and cook 1 minute more on each side. The meat should be opaque and the sauce cooked into the meat. Serve while the meat is still skewered, or you can side it off onto a platter with the help of a fork.