Nothing is better than summer grilling and simple paleo chicken and veggie kebabs are an easy way to please the whole family!
Saaaaaaweeet summatime. Ok ok ok, I know it’s not officially summer yet but it feels like it right?! Memorial Day weekend is the unofficial start of summer and since summertime Chi is the best time of year, I like to make it last as long as possible.
And to me, nothing is better than grilling season!
I mean, LOOK AT THOSE THINGS.
My sister was in town last week and while I was at work one day, she made a marinade for the chicken and veggie skewers we were planning on having for dinner. It was outta this world GOOD. P.S. she is a phenomenal cook and can totally just open up the fridge / pantry and make something delicious on the spot. I’m still working on that skill.
Obviously I asked her what was in the marinade – she somewhat remembered and I, of course, didn’t write down what she did… but I’m pretty sure I figured it out.
Here’s what you need:
- Avocado oil
- Coconut aminos
- Salt and pepper
- Trader Joe’s 21 Seasoning Salute
If you can, marinade the chicken and veggies overnight – it’s worth it. Two hours is really all you need if you’re tight on time or just can’t wait another second to grill these bad boys. I don’t blame you!
Personally I love grilled onions, especially red onions. And bell peppers. Peppers are not AIP approved; so if you are following the AIP diet, swap out the bell peppers with other veggies – zucchini and summer squash would be great!
Tell me: What is your favorite thing to grill in the summer?
If you make these Chicken and Veggie Kebabs or any of my other recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- ¼ cup avocado oil*
- ⅓ cup honey
- ⅓ cup coconut aminos**
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Trader Joe's 21 Seasoning Salute
- 1½ pounds chicken breast
- 3 bell peppers
- 1 red onion
- Combine all marinade ingredients in a bowl and whisk to combine.
- Cut chicken into 1 inch cubes and place in a plastic bag.
- Chop bell peppers and red onion into chunks. Place into the bag with the chicken.
- Pour marinade over chicken and veggies. Remove as much air as possible and seal the bag closed. Place in the fridge for at least two hours.
- Preheat the grill to medium heat.
- Assemble the skewers alternating between chicken and veggies.
- Grill the skewers for 15 minutes, flipping halfway through.
**You can also use soy sauce (if not GF) or tamari in place of the coconut aminos.
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