Greek Chicken Kabobs

• Gluten free
• Paleo

• Meat

  • 1 cut into cubes 2 lbs boneless skinless chicken breasts, boneless skinless

• Produce

  • 4 Garlic cloves
  • 1 tbsp Oregano, fresh
  • 1 tbsp Parsley, fresh
  • 2 tsp Thyme, fresh

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on livinglovingpaleo.com

Directions

• In a large non-reactive (glass or ceramic, not metal) bowl, combine all of the ingredients except for the chicken. Reserve a small amount of the marinade to brush the chicken while it’s cooking. Add the chicken to the marinade and stir well to coat. Cover the bowl and place in your refrigerator to marinate for up to 2 hours.
• Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 30 minutes prior to cooking, to prevent them from burning.
• Thread the chicken onto the skewers and discard the used marinade.
• Place the kabobs onto the grill, and cook for 12-15 minutes, or until the chicken is cooked through and the juices run clear. Turn frequently and brush with the reserved marinade.
• Top with the tzatziki sauce (optional) and enjoy!