These scrumptious spiedie kebabs are perfect for those following a paleo or whole30 plan and are loaded with flavor!
We love the versatility of the recipe because it can be made several days ahead of time, it takes up very little space in the fridge and everyone loves them. This is actually a Whole30 Compliant remake of one of our favorite recipes Chicken Spiedies
2-1/2 pounds chicken, cubed
1 cup olive oil
1/2 cup white vinegar
1 tablespoon lemon juice
1 teaspoon salt
2-1/2 cloves garlic, minced
1 teaspoon dried oregano
1-1/2 teaspoons garlic salt
1 tablespoon and 1-1/2 teaspoons crushed dried mint or1/4 Cup Finely chopped Fresh Mint
1 tablespoon dried basil
1/2 teaspoon fresh-ground black pepper
Veggies, Cut into Large Chunks:
Bell Peppers (Any Color)
Red or Vidalia Onions
6 shish kebab skewers (if you’re using wooden skewers be sure to soak them in water for at least 30 m
In a ziploc bag combine the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper, seal the bag & shake.
Add the raw chicken chunks into the marinade. Seal, removing as much air as possible and shake well, to completely cover the pieces. Refrigerate for at least 4 hours & up to 3 days.
To prepare, alternate pieces of raw marinated chicken on skewers with various veggies such as fresh mushrooms, bell pepper chunks (red, yellow, green, etc), jalapeno pepper chunks (if you’re daring!), red or vidalia onion pieces. Place them on a HOT grill, cook about 3-4 minutes per side.
They cook rather quickly, so we recommend using a grill mat to ensure even cooking without worrying about them burning.
I can’t begin to describe how utterly delicious and easy these are to make.