June 08, 2018 0 Comments

Who doesn’t love a good kebob? They are versatile, healthy and super easy to make.
Get creative and mix n’ match your veggies and/or meats to create variation. I recommend alternating between shrimp, steak and salmon (thick pieces).
These are perfect for summer cookouts and sure to be a party pleaser!


  1. ½ cup coconut aminos (could also substitute GF soy sauce)
  2. 2 tablespoons honey or coconut sugar (optional)
  3. 2 cloves garlic, minced
  4. 2 lbs boneless, skinless chicken breast or thighs, cubed
  5. 3 large zucchini, cut into 1" rounds
  6. 1-2 onions, cut into squares
  7. 1 tablespoon coconut oil, melted
  8. Sea salt, to taste
  9. 12 wooden or stainless skewers


    1. Combine honey or coconut sugar, garlic, and the coconut aminos in a skillet and cook just until the honey/coconut sugar is dissolved. Let cool.
    2. Marinate the chicken in the amino mix and marinate for 30 minutes. This is a good time to cut and prepare your vegetables.
    3. Put zucchini, onion, coconut oil and sea salt in a ziplock back and toss to coat. This is a good time to fire up your grill!
    4. Once 30 min is up, build your skewers by alternating the chicken, zucchini and onion.
    5. Place your skewers on hottest part of the the grill and cook for 4 minutes each side, with an additional minute or two at the end. Flipping twice.