Servings 0
Ingredients
- 2 lbs boneless chicken thighs, cubed (Option: Tempeh for vegan swap or salmon for pescatarian swap)
- 4 pcs. bell peppers
- 1 pc. fresh lemon
- 2 pcs. red onions
- 1/2 lb cherry tomatoes
- 1 tbsp fresh rosemary, minced
- 3 cloves fresh garlic
- 1 tsp ground black pepper
- 2 tsp olive oil
Instructions
- Soak wooden skewers into water from 10 to 30 minutes.
- Cut the chicken into 1” cubes.
- Dice bell peppers and onion into 2" chunks.
- Assemble skewers with chicken, onion, cherry tomato and bell pepper.
- Marinate skewers for 30 minutes to overnight.
- Pre-heat a skillet or outdoor grill to medium-high heat. Cook skewers 8 minutes on each side or until chicken is thoroughly cooked (165F degrees internal temperature).