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Grilled Chicken Kabobs

This amazing, tasty, and clean marinade is free of all the inflammatory ingredients found in most dressings and sauces. It only takes a few simple steps before you can add whatever veggies you enjoy the most.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: entree
Keyword: Grilled Chicken Kabobs
Servings: 2


  • 1 pound boneless skinless chicken thighs cut into 1-2 inch pieces
  • 1/4 cup olive oil
  • 1/8 cup coconut aminos
  • 1 teaspoon minced garlic
  • 1-2 tablespoons tahini
  • 1-2 teaspoons of grated ginger depending on taste
  • salt and pepper to taste

Suggested vegetables (approximately 2 cups)

  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 2 small zucchini cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces

For serving 

  • 3 cups frozen riced cauliflower you can substitute quinoa or wild rice.¬†


  • Place the olive oil, coconut aminos, garlic, tahini, ginger, and salt and pepper in a large bowl and whisk to combine.
  • Add the chicken, bell peppers, zucchini, and red onion to the bowl. Toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or overnight.
  • When ready to cook,
  • Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium-high heat.
  • Thread the chicken and vegetables onto the skewers.
  • Cook for 5-7 minutes on each side or until chicken is cooked through.
  • Enjoy


For leftovers
Only thread as many kabobs as you will eat. Although they do store in the fridge after cooking they are better fresh. Allow the veggies and chicken to marinate until tomorrow's dinner then grill them fresh.