Spiced Chicken and Veggie Kabobs

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 32 minutes
Servings 4 servings


  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 3 tablespoons apple cider vinegar
  • 1 medium lemon juiced
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon cayenne pepper
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon onion powder
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1” cubes
  • 1 tablespoon coconut oil melted
  • 1 cup cherry tomatoes
  • 3 medium zucchini cut into cubes
  • 1 10-oz, container whole button mushrooms halved


  • In a large bowl, mix together the first 9 ingredients (oil through onion powder).
  • Add chicken, tossing to coat well. Cover and refrigerate for at least two hours, or up to twelve hours.
  • Soak twelve bamboo skewers in water for at least 30 minutes, and preheat the grill pan to medium-high heat.
  • Coat the grill pan with coconut oil. Thread skewers with alternating pieces of chicken, tomatoes, zucchini, and mushrooms and brush each skewer with marinade.
  • Grill each skewer for approximately 3 minutes each side, or 10-15 minutes total, until the chicken has reached the desired level of doneness and vegetables are tender. Serve hot.
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