I have a recipe for “Tutti Fruity Kabobs” that I got from my mom and loved to make in my pre-paleo days. Now that our diet is cleaner, I still make these kabobs, with just a few tweaks.
Here’s the paleo version of the yummy chicken kabobs — they are perfect for summer grilling!
An easy kabob recipe that is as tasty as is it is delicious. #gluten-free #paleo
- 1/2 c. extra light olive oil
- 1/4 c. raw honey
- 1 Tbsp. gingerroot -- peeled and minced
- 2 Tbsp. coconut aminos (or gluten-free soy sauce)
- 1 Tbsp. fish oil
- 2-3 lbs chicken breast, cut into bite size pieces
- 1/2 fresh pineapple, cut into 1" cubes
- 2 bell peppers, assorted colors
- 1 large onion, cut into skewerable chunks (red onion is especially pretty)
- 6 skewers
- Note: if using wooden skewers, soak them in water for at least 30 minutes.
- Combine marinade ingredients.
- Place cut-up chicken in a ziplock bag and pour marinade over -- reserving 1/4 cup for basting.
- Let chicken chill in the marinade for an hour or two.
- Thread chicken, veggies, and fruit on skewers.
- Heat grill to HOT.
- Place kabobs on grill, but immediately turn heat down to low.
- Cook for 2-3 minutes on one side, occasionally basting with extra sauce.
- Rotate kabobs and cook 5-7 minutes on other side, keeping the temp on low. Continue to baste occassionally.
Goes great with cauliflower rice.
You can easily add more or less veggies and chicken according to appetite and the number of people serving. This feeds our family of 5 but never has any leftovers.
You don't need to adjust the marinade amount unless you double the chicken.
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