Heading to a barbecue this weekend? Bring these kabobs for a healthy alternative!
Ingredients
1.5 cups orange juice
1 cup olive oil
1/2 cup lime juice
1/3 cup reduced sodium soy sauce (use tamari for gluten free)
2 teaspoons ground cumin
2 teaspoons honey
4 garlic gloves, crushed
ground pepper to taste
2 lbs assorted vegetables cut into 1/2 pieces (zucchini, yellow squash, bell peppers, red onions, mushrooms)
2 lbs boneless skinless chicken breast cut into 1 inch chunks
24 (10-12 inch) wooden skewers
Directions
Whisk together the olive oil, orange and lime juices, soy sauce, cumin, honey, garlic, and pepper.
Put the vegetables into one or two large plastic bags (depending on size of bag).
Put chicken into another large plastic bag
Divide the marinade equally among the bags. Seal and refrigerate, turning the bags occasionally, for 3 hours or overnight.
Skewer vegetables and chicken separately on skewers. For example, thread only bell peppers on one skewer, mushrooms on the next, and chicken on another. This allows you to cook the skewers until each item is sufficiently done.
Preheat grill to 375° F
Grill chicken until just cooked through and slightly charred, turning often, about 8 minutes.
Grill vegetables until just tender
Transfer skewers to a platter and serve!
This article is sponsored by Living Health Integrative Medicine LLC. For tips on how to improve your health, book an appointment with one of the doctors.
