Chicken Kabobs

A few days ago, I decided to make some chicken kabobs. I’ve never fixed meat on a skewer so this was new to me. Warning, if you’re at all accident prone, don’t attempt this. I poked myself numerous times and cut myself twice. Seriously, kabob at your own risk.

That said, I’m so glad I tried this because it was a nutritious dinner and went over really well with the family.

Here’s the recipe:

It made 6 large skewers of meat and vegetables.

1 lb of chicken tenders (chop in small pieces for skewering)
1 chopped red pepper
1 chopped orange pepper
1 chopped onion

Marinade:

1 cup of coconut oil (heat to liquid)
1/4 cup of lemon juice
3 tablespoons of Worcestershire sauce
3 tablespoons of Gluten Free Tamari Soy Sauce
3 cloves of fresh crushed garlic
1 teaspoon of dried mustard
Dash of salt and pepper

All I really did was chop the veggies and meat into chunks and put them on skewers. Then I poured the marinade over them and stuck them in the fridge for the afternoon.

I decided to bake them for 30 minutes at 350F. You can grill them (which I’ll try in future) but I didn’t pre-soak the wooden skewers in water ahead of time and figured they would catch on fire.

Here’s what they looked like before I put them in the oven.

As you can tell, they went over really well with Latte. This was the first time she willingly ate cooked peppers and onions. This was a huge win!

This was a great summer meal. Light, yet filling with lots of protein, quality fat, and vegetables.

What are you loving for dinner this summer?