These kabobs feature a sprinkling of brown sugar mixed with smoked paprika and other spices, plus a

tangy mayonnaise-based dipping sauce.

To make the rub, stir rub ingredients togeter.  Store in an airtight container in a cool, dry place up to 1 month. 

To make the sauce, stir together sauce ingredients and 3 teaspoons water in a small bowl. Serve immediately, or cover and chill. Refrigerate in an airtight container up to 3 days.

To prepare the kabobs, light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Cut chicken into 1-inch cubes. Thread chicken, onion pieces, and tomatoes alternately onto skewers, leaving ¼-inch space between pieces. Sprinkle kabobs with Smoky-Sweet Barbecue Rub.

Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Serve with White Barbecue Sauce.