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    Lemon Herb and Garlic Kabobs

    Lemon Herb and Garlic Kabobs


    1 Tablespoon fresh oregano
    1 Tablespoon fresh thyme
    1 Tablespoon fresh sage
    1 teaspoon ground grey or pink salt
    3-4 garlic cloves, minced
    1/4 cup olive oil
    2 lemons
    3 chicken breasts
    1 medium zucchini
    1 medium onion


    1. Combine all marinade ingredients into a large mixing bowl and whisk to combine. For the lemons – quarter them, and squeeze the juice into the bowl, then drop the lemon quarters into the marinade as well – they add flavor!
    2. With a large cutting board and very sharp chef’s knife, cut the chicken breast into 1.5 inch cubes.
    3. Place chicken pieces into marinade and toss to coat. Let sit in the fridge overnight – at least 4 hours.
    4. Meanwhile, cut the vegetables into 1.5 inch pieces. I usually prepare this recipe up to this step the night before, after I put the kids to bed.
    5. When the chicken is ready, add the vegetables, a half teaspoon of salt, and a few more tablespoons of olive oil to the bowl and toss to coat everything.
    6. Heat your grill while you are skewering your meat and vegetables onto kabob sticks. Grill about 8-10 minutes on each side, depending on how hot your grill is. I let Ross do this part! 😉
    7. If you don’t have a grill, you can sear the meat and vegetables in a sauté pan over medium heat. Start with the onions and zucchini – cook them for about 8 minutes, turning as needed – then add the chicken and continue cooking for about 10 minutes – until center of chicken pieces is no longer pink.
    8. Serve on rice, cauli-rice, salad or gluten free wraps!

    I hope you enjoy!

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    Keep taking back your health,

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    Take Back Your Health with Robin Shirley