John and I had fallen into a rut. We were eating out way more than we should have. My body was angry, his tummy was off. It was time for a change. So I approached John about it. I asked him if he would have any interest in doing a bit of a Paleo challenge for the month of July. For me, it’s a returning to the way I had been eating but for John it’s a major change. Cutting back on eating out and amping up our cooking home will be the biggest change for him. The other big change is the reduction of carbs like rice and bread. We’ve discussed though and we’ll allow some cheats here and there namely because we have weddings coming up (3 in July alone!) but also because John is Asian and can’t do without the rice for long periods of time. It’s apparently become part of him and taking it away will turn him into a crazed monster man.
Anywho, yesterday was the first day of our grand Paleo adventure. In addition to going on a 12-mile bike ride with some friends, we made a really nice dinner. With the summer in full-swing, the grill is a necessary cooking implement. I’m always trying out new things to cook on it. Kebobs are one of those easy go-to grilling meals but I find that too often it’s just slapping meat and veg on a stick and throwing it on the grill – no real flavor or invention. These bad boys are definitely not lacking in the flavor department. So, if you’re looking for something relatively easy and full of flavor, check them out.
Paleo-Friendly Moroccan Chicken Kebobs
Recipe adapted from: 100 Delicious Paleo Diet Recipes by Kelly Deane
- 2 large chicken breasts, diced
- 2 bell peppers, any color (I used 1 yellow and 1 green), chopped
- 1 large grape tomato per skewer
- 1/2 red onion, chopped
- 4 or 5 large baby bellas, steams removed and quartered
- 1 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 1 tsp ground white pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- juice of 1 lemon
- 3 tbs olive oil
- 1/3 c water
- 12 skewer sticks
- Create marinade by whisking together all spices, lemon juice, oil, and water.
- Place all remaining ingredients (chicken and veggies) in a large mixing bowl. Pour marinade over top and stir together.
- Cover and place in fridge for several hours.
- Soak wooden skewer sticks for at least 30 minutes.
- Pre-heat grill.
- Load up each of your skewers with equal amounts of each of your ingredients.
- Evenly space on grill and cook for 10-15 turning occasionally. Brush with remaining marinade after each flip
Makes 4 servings of 3 kebobs each.