Chicken Kabobs (whole30, paleo, AIP)

Boneless, skinless chicken breast marinated in the traditional Provence flavors then threaded on skewers with a few veggies makes these grilled AIP, paleo Chicken Kabobs an easy summer meal.

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• ⭐ Why you'll love this recipe
• 🍽 What to serve with these
• 📖 Ingredient notes
• 💭 Variations
• 🔪 Step by step instructions
• 👩🏻‍🍳 Top tips
• 🍲 Other chicken recipes
• 📋 Recipe / Recette
• Comments / Commentaires

⭐ Why you'll love this recipe

• Easy to make.
• Colorful summer grilling.
• Delicious marinade made with herbes de Provence.
• These chicken kabobs are paleo, whole30 and AIP compliant.

🍽 What to serve with these

These chicken kabobs would be great paired with Mashed sweet potatoes (AIP, paleo, whole30) or Mediterranean mashed potatoes (whole30, vegan) or with Beetroot carpaccio.

📖 Ingredient notes

• Chicken. You will need boneless skinless chicken breasts to make these chicken kabobs.
• Onion. You can either use red onion to add some color to your chicken kabobs or white onion.
• Zucchini. I recommend using a small zucchini in order to get "zucchini coins" that are not too large.
• Yellow squash. I recommend using a small yellow squash in order to get "yellow squash coins" that are not too large.
• Mushrooms. I suggest Button, Cremini or Portobello mushrooms.
• Herbs de Provence. The famous herb blend from Provence (Southern France) will give a delicious flavor to your chicken.
• Olive oil. Make sure to use extra virgin olive oil.
• Lemon juice. Freshly squeezed. It pairs very well will herbs de Provence.

For the quantities and complete list of ingredients for these chicken kabobs, please see the recipe below.

💭 Variations

• You can add some thin slices of carrot to add more colors to your kabobs.
• If you are not on AIP you can use bell peppers or tomatoes.

🔪 Step by step instructions

• Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside. Add the olive oil, lemon juice, herbs de Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Cover and marinate the chicken for 30 minutes or up to overnight in the refrigerator.

• Slice the mushrooms, slice the red onion into 1-inch pieces and slice the zucchini and yellow squash into ¼ inch coins.

• Thread the chicken on the skewers alternating with the red onion, zucchini, yellow squash and mushrooms until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.

• Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 20 minutes or until the chicken juices run clear. And voilà! Serve warm. Bon appétit!

👩🏻‍🍳 Top tips

I'm using wooden skewers. If you also use them, be sure to soak the skewers for at least 15-30 minutes so they don’t burn when you cook the kabobs. If using metal skewers for threading the meat and veggies on, you don’t need to soak them.

🍲 Other chicken recipes

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📋 Recipe / Recette