Chicken and vegetable kabobs are a great weeknight meal because they can be prepared quickly, you can use a variety of meats and vegetables and it makes for a colorful plate!
For this recipe, I used my Mom’s tequila-lime marinade and then blended together herbs, garlic and olive oil for a vibrant sauce to go on top. If you don’t have an outdoor grill, a grill pan used on the stovetop works as a great substitute!
The flavors are clean and bright with juicy chicken and crunchy vegetables. You can serve this dish alone or with a big crisp salad.
Carrie Vitt
Serves: Serves 4
Tequila-Lime Chicken and Vegetable Kabobs (Grain-Free, Paleo)
1 hr, 20 Prep Time
12 minCook Time
1 hr, 32 Total Time
Save RecipeIngredients
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tequila (optional)
- Juice of 1 lime
- 1 pound chicken, cut into bite-size pieces (don’t cut them too large or they won’t cook evenly)
- 2 bell peppers, cut into 2-inch pieces
- 1 zucchini, cut into 1/2-inch coins
- 1 red onion, cut into 2-inch wedges
- 2 tablespoons tallow, lard or ghee
- 2 cloves garlic
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon red pepper flakes (optional)
- Juice 1/2 lime
- 1/2 cup olive oil
For the marinade:
For the Vegetables:
For the Sauce:
Instructions
- Whisk garlic, olive oil, red wine vinegar, tequila and lime in a small measuring cup. Place chicken in a flat baking dish (I used an 11x7 glass baking dish ) and pour marinade overtop. Let marinate for 1 hour at room temperature or you can cover and refrigerate for up to 4 hours.
- Preheat the grill to medium. Thread vegetables and chicken on stainless steel skewers . Brush with tallow, lard or ghee (this prevents the vegetables from sticking and helps the outside caramelize). Grill skewers 2-3 minutes per side until vegetables are golden on the edges and chicken is cooked through.
- Whisk all of the sauce ingredients together and serve with kabobs.
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