This recipe is simple with simple flavours. I created it while doing the wild rose d-tox. It was satisfying, tasty and filling. You could easily add half a cup of tequila to the recipe for some added flavour and even toss in some chopped jalapenos. But it’s not necessary.
Chicken kabobs can be made in the winter, by broiling them. The one thing about broiling meat in the oven, is there will always be smoke when you open your oven door. But they cook quickly. Fortunately when I made them I was able to open the windows as we were having a Chinook here in Calgary. As always grilling them while camping or on the deck is just as tasty.
The first time I made these kabobs I used one chicken breast. It made two kabobs which gave me two meals. The second time I prepared 2 chicken breasts and ended up with four kabobs or four meals. This recipe is for 2 chicken breasts. You could easily substitute turkey breast. I’d say it’s a keeper since the minions were picking the chicken off my plate hence prompting me to make more the second time around.
Serve it on a salad, on top of grains or brown rice.
- 2 chicken breasts, boneless & skinless cut into cubes
- 1½ cup zucchini, sliced into thicker chunks
- ½ red onion, cut into chunks
- 1 tbsp olive oil
- Zest of 1 lime
- Juice from ½ lime
- 1 tsp chili powder
- salt & pepper
- In a plastic ziplock style bag, add your olive oil, lime zest, lime juice, chili powder, and a pinch of salt and pepper. Squishy bag to combine flavours.
- Drop in your chicken, zucchini and red onion. Give bag a shake and set aside for 30 minutes.
- If using bamboo/wooden skewers soak for a minimum of 30 minutes before cooking.
- Turn oven on to Broil.
- Alternating chicken, zucchini and red onion, start building your kabob.
- Place on parchment or foil lined rimmed baking sheet and place in oven. Make sure your oven rack is as high as it can go. Broil for 5 minutes. Turn kabobs over and broil another 5 minutes. You are now ready to eat.