CHICKEN KABOBS

Oct 16, 2014

CLEAN EATING CHICKEN KABOBS RECIPE

INGREDIENTS:

1 lb Organic Chicken Breasts (cut into chunks)
Package of portabella mushrooms
1 red onion
1 red bell pepper
1 Fresh Pineapple (cored, cut into chunks)
3/4 cup Kabob Basting Sauce (recipe below)
1/2 cup Teriyaki Marinade  (recipe below)
Your Favorite Side-dish (we prefer brown rice)
Olive Oil Cooking Spray
Salt and Pepper To Taste
Bamboo or Metal Skewers 12"

TERIYAKI MARINADE: 
1/3 cup water
1/3 cup Soy Sauce (Organic, Low-Sodium)
1/4 cup Organic Cane Sugar
1 tsp Minced Garlic

PREPARATION:
Whisk all the ingredients in a bowl and then add chicken and vegetables.  Toss to coat with Teriyaki Marinade and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.

KABOB BASTING SAUCE:
¼ cup Orange Juice, freshly squeezed
½ cup Pickapeppa Sauce or BBQ Sauce (all natural)
1 Tbsp Organic Cane Sugar
2 tsp  Parsley


PREPARATION:
Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

PREPARATION:
Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.  Place the kabobs on a well-oiled w/ Olive Oil cooking spray, pre-heated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and Enjoy!!!