Another day, another dollar. Need a dinner recipe this week? I got you!
I have always loved kabobs (or skewers...whatever floats your boat) because they are not only super easy to make, but can also be combined with many different ingredients and spices! I think they're a great weekly meal to food prep, because you can easily make a variety of flavors so it doesn't feel like you're eating the same thing everyday.
There are tons of different ingredients to mix & match with:
The list goes on!
Compared to what I could have done, I kept these pretty simple, but they're still super filling and full of many fresh veggies! Recipes for other combinations coming in the future!
Prep Time: 15 minutes
Cook Time: 20-30 minutes (depending on use of grill or oven)
Total Time: 45 minutes
Serving Size: 4-5 kabobs
Ingredients (*use all organic if possible! - especially for the squash and zucchini):
2 large grass-fed chicken breasts
1 box of cherry tomatoes
1 box of mushrooms
A box of wooden kabob sticks!
Cut up all ingredients (except the cherry tomatoes) into small chunks and place them on the kabob stick
Make each one look different! Add more mushrooms on one, more chicken, etc. Remember - variety is the spice of life.
Add on the spices (I use turmeric & cayenne as they have many anti-inflammatory benefits!)
Cooking on the grill: Use a medium heat turning the kabobs every 3-5 minutes until evenly cooked
Cooking in oven: Pre-heat oven to 450 degrees and place kabobs on the center rack, baking for about 10-15 minutes on either side until evenly cooked
***If you have leftover ingredients, throw everything into a skillet and saute' to make fajitas! Add some avocado or salsa on top and enjoy in an organic corn tortilla or on an Ezekiel frozen sprouted tortilla.