Chicken and Shrimp Shish Kabobs

Prep time: 15 mins | Cook time: 15 mins | Yield: 8-10 skewers

    • 2 medium skinless chicken breast -OR- 1 lb large wild-caught shrimp, fresh, peeled and deveined
    • 1 red onion quartered into 1-inch pieces
    • 1 small zucchini sliced into ¼ inch coins
    • 1 red bell pepper
    • 2 cups fresh pineapple chunks
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon red pepper flakes, or to taste
    • 4 tablespoon extra virgin olive oil
    • 2 tablespoon lemon juice
    • 2 tablespoon herbs of Provence

    Marinade: Spicy Turmeric

    • 3 tablespoons extra virgin olive oil or avocado oil
    • 1 tablespoon fresh lime juice
    • 2 cloves garlic, finely minced
    • 1 teaspoon chili powder
    • 1 teaspoon turmeric
    • ½ teaspoon ground cumin
    • ½ teaspoon salt

    Directions:

    1. Slice the chicken breasts into about 1-inch cubes. Place the chicken in a bowl and set aside. If using shrimp, prepare them and set aside.
    2. In a small bowl, whisk together all of the marinade ingredients.
    3. In a large bowl (or re-sealable bag), combine the shrimp or chicken, veggies and the pineapple with the marinade. Toss together gently until evenly coated. Cover and marinate in the refrigerator for 15 minutes.
    4. Preheat the grill over medium heat. While the grill heats up, thread the shrimp veggies and pineapple onto the skewers, alternating ingredients as you go. Should make around 10 - 12 skewers.
    5. Place the skewers onto the grill and grill until the shrimp or chicken is pink and cooked through.
    6. Serve the skewers with fresh cilantro and lime juice.