Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta
Easy Grilled Chicken Kabobs, paleo friendly.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 1 pound of boneless chicken
- 2 cloves garlic crushed
- Olive oil
- Brussels Sprouts
- Purple Potatoes
- 2 lemons
- herbs de provence
- 2 tablespoons crumbled feta cheese
Cut chicken into cubes.
Put in bowl with olive oil, garlic and juice of half lemon.
Season with salt , pepper and marinate at least one hour. I will usually marinate about six hours.
Prepare skewers. If using bamboo skewers, soak in water for one hour. If you don't have time wrap tips in foil.
Trim and cut brussels sprouts. Microwave in a little bit of water for two minutes.
Cut potatoes in half. Microwave for 3-5 minutes with a tiny bit of water.
Heat grill to approximately 400 degrees. If using the oven, preheat to 400 degrees f.
Skewer chicken, potatoes, brussels sprouts. Don't push too tightly together. Drizzle olive oil and a squeeze of lemon juice.
Grill for 4 to 5 minutes, turning in between. As soon as chicken reaches 165 F. internal temperature, remove.
Place on plate. Drizzle again with olive oil, a lemon squeeze. Serve with a sprinkling of feta cheese.