SCD, Paleo, Keto, Whole30 and AIP compliant! If AIP, simply switch out the vegetables for non-nightshades. I recommend onions, sliced fruit (peaches would be delicious) and cubed jicama.
Course
Main Course
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4people
AuthorLucia Hawley
Ingredients
Marinade
1cupbasil leavespacked
1cupcilantro leavespacked
1/2cupmint leavespacked
1/2cupextra virgin olive oil
4clovesgarlicpeeled
juice of 1 lemon
zest of 1/2 lemon
1teaspoonsea salt
For the kebobs
1poundskinlessboneless chicken thighs or breast, cut into 1 inch pieces
2bell pepperscut into 1 inch pieces
1onioncut into 1 inch pieces
1cupcherry tomatoeswhole
Equipment
wooden skewerssoaked in water for at least 30 minutes
grill or grill pan of your choice
Instructions
To make the marinade
combine all ingredients in a blender and blend until smooth.
Marinate the chicken in 2/3rds of the marinade for at least 2 hours, or overnight, covered in the fridge.
Marinate the chopped vegetables in a large bowl with the remaining marinade, for the same length of time.
To make the kebobs
Take each soaked skewer and place a piece of marinated chicken followed by bell pepper, onion and cherry tomato until the stick is filled up! Repeat until all chicken and vegetables have been used.
To grill
Following your grill’s instructions, bring the grill or grill pan up to heat, then place skewers on the grill and allow to cook for 5 minutes, flip and cook for another 5 minutes or until charred and the chicken is cooked through. Repeat as needed until all kebobs are cooked!