Servings: 3 to 4 people
Grilled Chicken Kabobs
Easy grilled chicken kabobs with vegetables. Perfectly tender marinated chicken.
Ingredients
- 2 ` large chicken breasts (1 to 1.5 lbs), chopped into 2-inch cubes
- 3 Tbsp avocado oil
- 2 Tbsp liquid aminos or coconut aminos or soy sauce
- 1 large clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp sea salt
For the Kabobs:
- 2 medium zucchini squash chopped into 1/2-inch rounds
- 1 red bell pepper chopped into large chunks
- 1/2 red onion chopped
- 1.5 Tbsp avocado oil
- 1/2 tsp sea salt
Instructions
- Chop the chicken into 1.5 to 2-inch chunks and place in a sealable container or a zip lock bag.
- Stir together the ingredients for the marinade in a bowl or measuring cup and pour into the container with the chicken.
- Seal it up and move it around so that all of the chicken is well-coated in marinade. Refrigerate at least 1 hour, up to 12.
- When you’re ready to grill, chop the vegetables and place them in a mixing bowl. Drizzle with avocado oil and sprinkle with sea salt. Toss the vegetables using your hands until everything is well-coated in oil and sea salt.
- Preheat the grill to high - 450 to 500 degrees F.
- Thread the marinated chicken and vegetables onto skewers (I use metal skewers) and place the skewers on a plate until your grill is preheated.
- Place the chicken kabobs on the preheated grill and replace the cover. Cook 2 minutes, or until grill marks appear. Flip and cook another 2 to 3 minutes covered. Continue grilling and flipping (keeping the grill covered between flips) until chicken is cooked through, turns golden-brown, and everything has a nice char, about 10 to 15 minutes total.
- Remove the chicken from the grill and place on a clean plate. Allow kabobs to cool enough to handle, then serve with choice of side dishes.
Nutrition
Serving: 2Kabobs, Calories: 201kcal, Protein: 24g, Fat: 12g