Chicken kabobs (whole30, paleo, AIP)

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4.77 from 17 votes

Chicken kabobs (whole30, paleo, AIP)

Lemon marinated chicken kabobs for grilling season.

Prep Time15

Cook Time15

Resting Time1

Total Time1 30

Course: Main Course

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Whole30

Servings: skewers

Calories: 178kcal

Author: Bea C.

Equipment

skewers (bamboo or metal)

Ingredients

0.8 pound boneless skinless chicken breasts (about 2 medium chicken breasts)
1 red onion quartered into 1-inch pieces
1 small zucchini sliced into ¼ inch coins
1 medium carrot sliced into ⅛ inch coins (if you are not on AIP you can use bell peppers or tomatoes instead)
5 mushrooms sliced
2 Tablespoons herbes de Provence
4 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
Pinch of sea salt

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 of 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. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
If using wooden or bamboo skewers, prepare them by soaking in water for 15 minutes. If using metal skewers, no prep is necessary.
Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots 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 15 minutes or until the chicken juices run clear. And voilà! Serve warm.
Bon appétit!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition