Grilled Chicken & Veggie Skewers
Love the taste of chicken parm, but looking for something low-carb, diabetic friendly, or low-cal? Look no further than these Chicken & Veggie Skewers. Our clean-label tomato sauces are so fresh and delicious they’re dippable! The best summertime barbecue meal just got even better.
Ingredients:
Chicken Marinade
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
½ cup minced yellow onions
2 teaspoons grated garlic
½ teaspoon ground turmeric
¼ - ½ teaspoon red pepper flakes
1 ½ teaspoon kosher salt
½ teaspoon pepper
1 ½ pounds chicken breast, cut into 1-inch pieces
Skewers
1 red onion, quartered into 1-inch pieces
2 bell peppers, seeded and cut into 1-inch pieces (any color)
Directions:
In a large bowl combine all the marinade ingredients except the chicken.
Add the chicken and stir to coat evenly. Cover the bowl and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate for at least 30 minutes.
Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you’ve used up all the chicken and veggies and discard any leftover marinade.
When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total.
Serve warm with fruit or salad.
