Description
While healthy food can look dull next to other dishes at a BBQ, these chicken kebabs (gluten-free, Whole 30, and keto) are colorful and full of flavor.
Ingredients
- FOR THE HONEY PLUM SAUCE:
- ¼ cups Olive Oil
- 2 cups Chopped Plums (about 3 Plums) (or Plum Preserves)
- 2 Tablespoons White Vinegar
- ¼ cups Honey
- 6 Tablespoons Coconut Aminos
- 2 cloves Garlic, Minced Or ½ Teaspoon Garlic Powder
- 1 Tablespoon Fresh Grated Ginger Or ¼ Teaspoon Ground Ginger
- ¼ cups Finely Minced Onion
- ¼ teaspoons Red Pepper Flakes (optional)
- ½ teaspoons Himalayan Salt
- FOR THE CHIMICHURRI SAUCE:
- ⅔ cups Olive Oil
- 2-½ ounces, weight Basil
- 3 cloves Garlic
- 1 teaspoon Himalayan Salt
- ¼ teaspoons Pepper Or To Taste
- FOR THE CHICKEN KEBABS:
- 3 pounds Chicken, Cubed
- 3 Plums, Sliced
- 1 Medium Red Onion, Sliced
- 1 pint Cherry Tomatoes
- 1 Medium Yellow Onion, Sliced
Preparation
Add honey plum sauce ingredients to a small saucepan. Bring to a boil. Reduce heat and simmer for 10 mins. Process in food processor. Set aside.
Add chimichurri sauce ingredients to a mini food processor. Process until combined. Set aside.
Put half of each sauce in containers in the refrigerator.
Make skewers. Make 5 in this order: chicken, plum slices, red onion slices (repeat until skewer is full but not crowded). Drizzle with remaining honey plum sauce. Make another 5 in this order: chicken, tomatoes, yellow onion slice (repeat until skewer is full but not crowded). Drizzle with remaining chimichurri sauce.
Grill skewers for 4–7 minutes or until chicken is fully cooked. Cover in remaining sauce from fridge before serving.
