1. Place potatoes in large saucepan and cover with cold water. Bring to a boil; cook 10 to 12 minutes or until just tender but not cooked through. Cool until comfortable enough to handle. Thread onto skewers. Set aside.
2. Preheat barbecue to medium.
3. Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken, and pork tenderloin with oil and season with salt.
4. Cook chicken and pork tenderloin on grill preheated to medium for 15 to 20 minutes, turning occasionally and basting with 150 mL (⅔ cup) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 74°C (165°F) and pork registers 71°C (160°F). Remove meat from grill and let sit on a parchment-lined plate for 10 minutes.
5. Meanwhile, grill potato skewers and other vegetables 6 to 8 minutes, turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
6. Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.

Chef’s secret: Use different barbecue sauces to vary the meat and veggie platter.