It’s Grilling Time….

The weather is getting warmer and it is time to break out those grills for some healthy chicken kabob! Chicken kabob are yummy, easy, and fun to eat. The combination of veggies or meats/veggies are endless. Today I am going to show you my no fail chicken kabob recipe.

All you need is a few simple ingredients and you have a very satisfying meal. For all my veggie friends this recipe works for you too! I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the recipe and just skip the meat and use your favorite veggies. Just make sure you cut them large enough to hold up to the grill. Anyway, let’s jump right in to this chicken kabob recipe!

What you will need:

4 Cubed Chicken  Breast

8 Portobello Mushrooms

4 Bite Sized Chopped Onions

10 Cherry Tomatoes

Spice Mix:

1 tbsp of Onion Powder

1 tsp of Pepper

1 tsp of Salt

1 tsp of Ground Mustard

1 tsp of Crushed Red Pepper

Oil Dressing:

4 Tbsp of Avocado Oil

2 Fresh Minced Garlic Cloves

2 tsp of Fresh Thyme

2 tsp of Fresh Parsley

3 tsp of Fresh Oregano

Tools:

Skewers Metal or Wood (please soak wood skewers for at least 45-60 minutes prior to use)

Cooking Brush

Assemble:

Preheat grill.

Mix the spice blend and sit aside. Mix the oil dressing and sit aside.

Separate chicken, onions, mushrooms, and cherry into different bowls. You can place veggies and chicken as instructed in the video below or in your own pattern. These veggies are interchangeable as well. Please use whatever veggies or meats you like best.

Vegan Friendly Option:

If  you are going vegan or vegetarian, use sturdy veggies that can hold up to the heat, I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the same steps and grill until veggies are tender. I would pre-boil potatoes for about 6 minutes prior to placing on the grill. This way it will cook at the same pace as the other veggies you choice. 

Cook:

Once all the meats and veggies are on the skewers place on a hot grill. Sprinkle generously the spice mix over the top of the veggies and chicken. After the first 3 minutes turn brush on the oil based dressing on top and turn over.

Sprinkle the other side with spices and brushes on the oil dressing. Cook kabob on each side for about 3 minutes or until an internal temp of 165F.

Remove from the grill and brush the remaining dressing and spices on top.

Serve:

You can serve this with salad, rice, or a nice pasta. The sides are endless!

I hope you enjoy!

xoxo

J. Delawcious

Watch the full tutorial here: