Being a dark meat and crispy skin gal, I always have to find ways to make chicken breast more appealing π€£ Kabobs are a fun way to spice it up!
I like to make these in a grill pan, because they can dry out easily, but a real grill works too!
To avoid them from drying out, I like to marinate them beforehand with my favorite spices!
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My guide to sustainability raised chicken can be found here!
To make 2-3 Portions you need π©π»βπ³:
1 pound of chicken breast π
Salt π§
Fresh basil and chives πΏ
Curry powder
1/4 cup Coconut milk for the marinade π₯₯
A spritz of lime juice π
Optimally: garlic powder π§ (I will make half with garlic for my parents, I canβt have garlic sadly)!
Veggies like zucchini and bell pepper (onion for my parents) π«π§
Ghee for cooking
How to:
Cut the breasts into cubes and prepare the marinade by mixing the coconut milk with oregano, fresh chives, salt and pepper. If youβre using garlic powder, you can add that now. I will season my parents skewers with the powder when I make them. If youβd rather use avocado oil as a marinade, that works too, but I feel that the coconut milk gives it a nice flavor and keeps the meat very tender and moist!
Toss the chicken in the marinade and leave in the refrigerator for at least 30 minutes. The longer the better!
Cut the zucchini, bell pepper and optimally onions into cubes.
When the meat is ready, thread it onto the skewer, alternating with veggies π’
Heat up the ghee in the grill pan and sear the kabobs until they are crispy brown! Usually 5-7 minutes on each side π
Serve with zucchini and bell pepper hash , lemon roasted broccoli, and your favorite dips: I love it with guacamole, baba ghanoush or whipped tahini pepper dip ππΆ
These can also be reheated and enjoyed with a big fat lunch salad!