Italian spiced grilled chicken kabobs with garlic, basil, and vegetables
2 lbs. Boneless chicken breast, cut into 1” chunks
1 large red bell pepper cut into chunks
2 medium zucchini, cut into rounds
1 large red onion, cut into chunks
½ cup Primal Kitchen Italian Dressing and Marinade
¾ cup fresh basil leaves
2 cloves garlic
2 tbsp. Primal Kitchen Avocado Oil
1 tbsp. lemon juice
Salt and pepper
Combine the Primal Kitchen Italian dressing, basil and garlic in a blender until smooth. Mix ? of the sauce with the chicken and place it in the fridge for about an hour to marinate (or longer if you like).
Toss the chopped bell pepper, zucchini and onion in the avocado oil and a pinch of salt and pepper.
Once the meat has marinated, thread the skewers with alternating meat and vegetables in whatever pattern you’d like.
Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Turn them over every few minutes, covering the grill when you’re not turning them. Continue grilling until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Take the remaining Italian basil sauce in the blender and add the lemon juice and avocado to it. Blend until smooth and season with salt and pepper.
Serve your skewers with some of the avocado sauce on top and the rest on the side. Enjoy!
If you are using wooden skewers, soak them for 30 minutes prior to placing the meat and veggies on them.
This recipe would also work well with beef – you can try sirloin or ribeye and cut them into 1” cubes prior to marinating.
- Prep Time: 10
- Cook Time: 15
- Serving Size: 1 kabob
- Calories: 324.9
- Sugar: 11.2 g
- Sodium: 378.7 mg
- Fat: 20.4 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 13.7 g
- Trans Fat: .1 g
- Carbohydrates: 15.2 g
- Fiber: 1.8 g
- Protein: 21.3 g
- Cholesterol: 55.6 g
- Net Carbs: 13.34
Keywords: kabobs, chicken kabobs, how to make kabobs, how to grill kabobs,