Key West Grilled Kabobs
If you’re looking for a simple dinner that tastes like summer, these Key West Grilled Kabobs are the perfect choice. They’re fresh, bright, and packed with citrusy flavor that feels like a tropical getaway. Naturally gluten-free and dairy-free, they’re easy to make and perfect for weeknight dinners or backyard barbecues.
Ingredients
- 1 1/4 lb boneless, skinless chicken breasts
- 3 tbsp soy sauce (gluten-free) or coconut aminos
- 2 tbsp honey
- 1 tbsp olive oil (we use avocado oil)
- juice of 1 lime
- 2 tsp minced garlic
- 2 tbsp fresh cilantro chopped
Instructions
- In a medium sized bowl, mix all marinade ingredients together until well combined. Place chicken into the marinade and mix to coat. Cover and refrigerate at least 30 minutes up to a couple hours.
- Once chicken is ready, soak bamboo skewer sticks in water for 5 minutes. Then skewer the chicken chunks onto the bamboo sticks.
- Grill on barbeque on medium-high heat for about 6-8 minutes on each side or until juices run clear.
Notes
Protein: You can substitute the chicken with any protein, shrimp tastes amazing and only takes a few minutes to grill.
Kabobs: You can leave the kabobs just protein or add veggie chunks or pineapple chunks in between protein pieces.
Side suggestions: cooked rice, cilantro lime rice, fresh green salad, grilled corn on the cob, steamed or grilled vegetables, and roasted potatoes.
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to a week. Leftovers taste great cold or reheated!
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