Mediterranean Chicken Curry Kabobs
Servings: 1-2 Recipe Created by: Chef Dana Nguyen
- 2 chicken breasts (boneless and skinless) 2 roma tomatoes
- 1 medium yellow onion
- Any color bell pepper of your choice Madras curry or something similar
- Salt, pepper, coconut oil
- Lemon wedges
- Cooked quinoa (optional)
- Skewers (wooden or metal - if wooden, soak skewers in water for 30 minutes before use)
At least two hours prior:
Cut chicken into large cubes. In a bowl, combine curry powder, salt, pepper, coconut oil. Coat chicken lightly with mixture in bowl. Marinate for a couple hours or overnight.
Cut tomatoes into quarters lengthwise. Peel and cut onions into 5-6 pieces lengthwise depending on the size making sure to leave the root in tact to hold the onion together.