Chicken Shish Kabob

After many failed attempts at making shish kabobs, I finally found the right recipe.  I have experienced both underdone, overdone, flavorless, dry meat and veggies that were wilted and not recognizable after the overcooking experience they endeavored.  I read somewhere to cook the meat on separate skewers from the veggies to ensure that proper cooking times for both parts were accounted for.  So, when I attempted this recipe, I already decided that I needed to segregate the meat from the veggies to ensure proper cooking times.  But this recipe is perfect for hubs and I as it isn't too sour to make you pucker, but the marinade has nice flavor and not too citrusy.  Give it a try with your favorite veggies!

Chicken Shish Kabob

1/2 C olive oil
2 garlic cloves, minced
2 Tbsp finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus 1 tablespoon juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2 inch cubes
veggies of choice cut into 1 1/2 in pieces

Sauce
2 Tbsp marinade
3 Tbsp paleo mayonnaise
1 Tbsp red wine vinegar


Mix marinade: olive oil, garlic, basil, oregano, lemon zest and juice, salt, pepper, red pepper flakes.  Set 2 Tbsp aside to make a sauce. Marinade chicken in remaining mix for 30 min upto 24 hours.  When ready to grill, place chicken on skewers that have been soaking in water.  Do the same with the veggies of choice on separate skewers.  Grill chicken and veggies over med high heat continuously basting with marinade until done.

Mix sauce ingredients.  Adjust with lemon juice as necessary.  Drizzle sauce over the top of the chicken and veggies as preferred. Serve over chopped lettuce or rice as desired.