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| Paleo Lemon Chicken Skewers |
Ah! I am starting to feel what it is like to spend summer in South Florida. This heat isn't so bad... I mean it's hot but not as hot as some other areas. But man is it humid?! So, not good for my hair!!
While I may not have any good hair days for a while, the warm evenings are very nice for BBQing. Last night, we created these incredibly tasty Lemon Chicken Skewers and paired them with a nice strawberry and kale salad.
Serving Size: 4 Skewers
Ingredients:
1lb Chicken Breast (cut in to bite size pieces)
1 Zucchini sliced - 1/4 inch thick
1 Red Bell Pepper - Seeded and cut in to large chunks
4 White Button Mushrooms
1/2 Lemon
1/4 Red Onion (cut in to bite size pieces)
1/4 Tsp Himalayan Pink Salt
1/4 Tsp Ground Onion
1/4 Tsp Ground Garlic
1/4 Tsp Oregano
Directions:
1. Heat grill to medium-high heat.
2. In a small bowl, combine salt, ground onion, garlic, and oregano.
3. Place chicken pieces in a large ziplock freezer bag.
4. Sprinkle dry ingredients from step 1 in to the bag.
5. Zip the bag and vigorously shake until well mixed.
6. Grab one of your skewers (bamboo or stainless steel) and alternate chicken, onion bites, peppers, zucchinis, mushrooms.
7. After 6-7 minutes, rotate the skewer one quarter.
8. Continue to do this until all sides have had a turn.
9. Chicken will turn a golden color and veggies will have slightly burnt tips (grill marks).
10. Remove from heat.
11. Grab your lemon and squeeze fresh lemon juice over all the skewers.
12. Serve while warm.
