Serves: 4
Kabobs are a great summer meal because they can be prepared quickly, you can use a variety of meats and vegetables and they make for a colorful presentation. The flavors are clean and bright with juicy chicken and crunchy vegetables. You can serve this dish alone or with a side.
INGREDIENTS
For the marinade:
-
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1 pound chicken, cut into bite-size pieces (don’t cut them too large or they won’t cook evenly)
For the Vegetables:
-
- 2 bell peppers, cut into 2-inch pieces
- 1 zucchini, cut into 1/2-inch coins
- 1 red onion, cut into 2-inch wedges
- 2 tablespoons tallow, lard or ghee
For the Sauce:
- 2 cloves garlic
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon red pepper flakes (optional)
- Juice 1/2 lime
- 1/2 cup olive oil
DIRECTIONS
- Whisk garlic, olive oil, red wine vinegar, tequila and lime in a small measuring cup. Place chicken in a flat baking dish and pour marinade overtop. Let marinate for 1 hour at room temperature or you can cover and refrigerate for up to 4 hours.
- Preheat the grill to medium. Thread vegetables and chicken on stainless steel skewers. Brush with tallow, lard or ghee (this prevents the vegetables from sticking and helps the outside caramelize). Grill skewers 2-3 minutes per side until vegetables are golden on the edges and chicken is cooked through.
- Whisk all of the sauce ingredients together and serve with kabobs.
RECIPE CREDIT: Carrie Vitt of Deliciously Organic Blog