Chicken Shish Kebabs

FacebookTwitterPinterestInstapaperEmailPrintShare
Prep Time9 hrs
Cook Time15 mins
Total Time9 hrs 15 mins
Yields1 Serving
Chicken-Shish-Kebob
FacebookTwitterPinterestInstapaperEmailPrintShare

Ingredients

For the Kebab
 8 boneless, skinless chicken thighs (I used from Butcher Box)
 3 medium zucchini; sliced 3/4 - 1 inch thick
 3 medium yellow squash; sliced 3/4 - 1 inch thick
 2 medium red bell peppers, sliced into squares
 2 medium yellow bell peppers, sliced into squares
 1 large red onion, sliced into squares
 12 wooden kebab skewers
For the Marinade
 ¼ cup good quality EVOO; (I used Primal Kitchen Avocado Oil)
  cup honey; all natural & organic is preferable
  cup Bragg's Liquid Amino Acids
 ¼ tsp ground black pepper

Instructions

1

Begin by cubing chicken, slicing vegetables, and preparing marinade (2 batches).

2

Placing chicken in one Ziploc bag, and the veggies in another, pour 1 batch of marinade into each. Toss to coat, and let refrigerate up to 8 hours or even overnight.

Huge Tip When It Comes to Skewers!
3

Make sure to soak your skewers in water (completely covered) so you don't lose some of it to the grill flame! 30 minutes is the minimum, ideally overnight. I soaked mine for close to 60 minutes and they were just fine!

4

Now, it's time to assemble the kebab! There is no right or wrong way to do this; you can make it as protein and veggie heavy as you would like. I chose to put together as followed: chicken, zucchini, red pepper, yellow squash, red onion, chicken, repeat. I am all about alternating colors but, again, customize the shish kebabs however you see fit (and pleasing to the eye and belly)!

Shish-Kabob

5

Place shish kebabs on a piece of foil, and grill over medium high heat for ~10-15 minutes, rotating every 3 or so minutes until all 4 sides are cooked!

Shish-Kebob

Ingredients

For the Kebab
 8 boneless, skinless chicken thighs (I used from Butcher Box)
 3 medium zucchini; sliced 3/4 - 1 inch thick
 3 medium yellow squash; sliced 3/4 - 1 inch thick
 2 medium red bell peppers, sliced into squares
 2 medium yellow bell peppers, sliced into squares
 1 large red onion, sliced into squares
 12 wooden kebab skewers
For the Marinade
 ¼ cup good quality EVOO; (I used Primal Kitchen Avocado Oil)
  cup honey; all natural & organic is preferable
  cup Bragg's Liquid Amino Acids
 ¼ tsp ground black pepper

Directions

1

Begin by cubing chicken, slicing vegetables, and preparing marinade (2 batches).

2

Placing chicken in one Ziploc bag, and the veggies in another, pour 1 batch of marinade into each. Toss to coat, and let refrigerate up to 8 hours or even overnight.

Huge Tip When It Comes to Skewers!
3

Make sure to soak your skewers in water (completely covered) so you don't lose some of it to the grill flame! 30 minutes is the minimum, ideally overnight. I soaked mine for close to 60 minutes and they were just fine!

4

Now, it's time to assemble the kebab! There is no right or wrong way to do this; you can make it as protein and veggie heavy as you would like. I chose to put together as followed: chicken, zucchini, red pepper, yellow squash, red onion, chicken, repeat. I am all about alternating colors but, again, customize the shish kebabs however you see fit (and pleasing to the eye and belly)!

Shish-Kabob

5

Place shish kebabs on a piece of foil, and grill over medium high heat for ~10-15 minutes, rotating every 3 or so minutes until all 4 sides are cooked!

Shish-Kebob

Chicken Shish Kebabs

Leave a Reply

Your email address will not be published. Required fields are marked *