Eosinophilic Esophagitis Friendly Herb-Marinated Chicken Kabobs
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.9(11)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup coconut aminos
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fine sea salt
For the kabobs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 medium zucchini, cut into 1-inch rounds
- 2 large carrots, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the coconut aminos, 3 tbsp olive oil, apple cider vinegar, garlic, ginger, turmeric, oregano, thyme, and salt until combined.
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