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Chicken Kebabs

There is something really primal and enjoyable about cooking anything on a stick. Unfortunately, a lot of what you find cooked in this manner is “State Fair” food and therefore battered, deep fried, and otherwise unrelated to reaching your fitness goals. You do not make hashtaggainz with deep fried butter.

There are, however, better options such as this recipe for chicken kebabs. These are a protein loaded option and go with any and every carbohydrate you can think of. If you follow the Paleo Diet, pair the kebabs with plantains or sweet potatoes, for example. They also go well with regular potatoes, rice of any variety, and pita or naan bread.

Ingredients:

  • 1 pound chicken breast, cubed
  • 1 medium onion
  • 1 large bell pepper
  • 1 pound baby bella mushrooms
  • 20 cherry tomatoes
  • 3 T worcestershire sauce
  • 1 T stone ground mustard (the one with the seeds)
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste

Steps:

  • At least 2 hours prior to cooking, and as much as one day ahead, combine the lemon juice, worcestershire sauce, and salt and pepper, and mustard in a zip top bag. Add the chicken, push out the air, and let the chicken marinate.
  • Chop the vegetables into roughly equal portions. I like to quarter the onion and separate the segments, chop the mushrooms in the half, divide the pepper into 16 pieces, and leave the tomatoes whole. After the vegetables have been cut, create vegetable only skewers with the mushrooms, tomatoes, and peppers. Evenly divide these among four skewers. Next, after the chicken has marinated, skewer the chicken with the onions, alternating meat and vegetable.
  • Preheat your grill over high heat, and let it come to at least 450F. Then add the chicken and onion skewers, and let cook about 5 minutes, depending on your grill temperature.
  • When you turn the chicken skewers, it is time to put the vegetable skewers on the grill. Drizzle or brush a little olive oil over the vegetables to prevent sticking, and season with a little salt and pepper. Then grill until the tomatoes start to burst, and the mushrooms have just softened. You want the vegetables to still have a slight crunch.
  • Take everything off the grill and let the chicken rest for a few moments before digging in!

Nutrition: Whole Batch (not counting brushed oil; it should be inconsequential)

  • Calories: 762
  • Carbohydrates: 68g
  • Protein: 110g
  • Fat: 5g

 

 

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