6–7 boneless, skinless chicken breasts
1 tablespoon kosher salt
1 tablespoon cayenne pepper
1 tablespoon lemon pepper
2 tablespoons sugar
6 slices bacon, uncooked, cut into 1/2-inch pieces
Barbecue sauce (I use Stubb’s)
10–12 12-inch metal skewers
PREP. Rinse off the chicken and pat dry with paper towels. Cut chicken into 1-inch cubes. In a large Tupperware or Ziploc bag, mix chicken and salt. Refrigerate 30 to 60 minutes. Pulse bacon pieces in food processor until it forms smooth paste, about 30 to 45 seconds. Add spices and blend a few more seconds. In a bowl, use your hands to coat chicken with paste. Thread chicken onto skewers. Make sure paste is between the chicken cubes and evenly distributed over chicken without clumps.
GRILLING. Heat grill to high. Place kebabs on grates and cook, turning occasionally for about 10 minutes or so until well browned on all sides (a little bit of char is good). In last few minutes, brush kebabs all over with barbecue sauce as you rotate to finish cooking. Remove kebabs from grill and let rest for 5 minutes. Serve.