It has been so gorgeous outside that I want to prepare all my meals on the grill! I am excited to share these awesome chicken and vegetable kabobs with you, I hope you try them soon! Since I work full time, there usually isn't much time left of the day if I have to spend a long time cooking, so I chose to prep these kabobs beforehand. The night before, I spent about 20 minutes chopping up the vegetables and chicken and putting them all on skewers. Then, in the morning I whipped up the marinade in a couple of minutes and poured over the chicken and vegetables and let sit in the refrigerator all day. You want to at least marinate these kabobs for 2 hours, but the longer the better!
If you don't like my choice of vegetables, use your own! These would be great with squash, zucchini, tomatoes, or anything else you like; you could also combine these with pineapple. One last note, if you can, I highly recommend buying and using the Bragg's Liquid Aminos over Soy Sauce. We love the flavor much more than soy sauce and it works great as a marinade (not to mention the health benefits - visit the WAPF site for more info here).
As always, Enjoy! :)
Chicken & Vegetable Kabobs
1 1/4 - 1 1/2 lbs. boneless, skinless chicken breast (or thighs) - cut into 1" chunks
2 bell peppers, cut into 1" chunks (any color)
1 medium red onion, cut into 1" chunks
10 - 16 oz. button mushrooms (cut larger ones in half, if needed)
1/4 c. coconut oil, melted (or another healthy oil)
1/3 c. raw honey
1/3 c. Bragg's liquid Aminos (or a low sodium soy sauce)
1/4 tsp black pepper
1/4 tsp sea salt
1/4 tsp freshly ground ginger (or dried is fine too)
2 cloves garlic, minced
1. Begin by cutting chicken into 1" chunks. Cut bell peppers and onion into 1" chunks as well (big enough to put on skewers).
2. Put chicken, vegetables, and mushrooms on skewers. I prefer to put all of my vegetables and mushrooms on skewers together and the chicken on separate skewers, but you can also mix them all up.
3. Once everything has been skewered, mix up the marinade ingredients. Whisk together melted coconut oil, honey, soy sauce, pepper, salt, ground ginger, and minced garlic cloves in a small bowl.
4. Using a dish with sides or big ziploc bags, place the chicken and vegetable kabobs down and then pour the marinade over the top. Cover the dish or seal up the bags and mix around the marinade so it is covering everything. Refrigerate and marinate for at least 2 hours, or up to 24 hours.
5. Take kabobs out of marinade and heat grill to about 350 degrees. Grill kabobs, turning occasionally, until vegetables are tender and chicken is cooked through, about 10-12 minutes.