INGREDIENTS
CHICKEN & SHRIMP SKEWERS:
- Juice of 2 organic lemons
- ½ cup avocado oil
- 6 organic garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon organic smoked paprika
- 1 teaspoon organic nutmeg
- 1 teaspoon ground black pepper
- 1 teaspoon organic oregano
- 1 teaspoon organic garlic powder
- 1 pound organic chicken breast (cut into even sized cubes)
- ½ pound wild caught large shrimp
- 1 large organic red bell pepper (cut into equal sized pieces)
- 1 large organic yellow bell pepper (cut into equal sized pieces)
- ½ large red onion (cut into equal sized pieces)
- 7 or so bamboo skewers
TOPPINGS:
- 1 15 ounce can organic garbanzo beans
- Seasoned with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt, pepper, garlic powder and oregano.
- Tomato cucumber salad
- 1 cup organic cherry tomatoes (sliced), ½ organic cucumber (cubed), 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 3 organic garlic cloves (minced), 1 teaspoon salt, pepper, garlic powder and oregano.
- 1 packet organic frozen jasmine rice
- ¼ cup organic pepperoncinis
- ¼ cup organic kalamata olives
- ½ cup organic feta
- Your favorite dips
INSTRUCTIONS:
- Chop the chicken into cubes.
- Put the lemon juice, avocado oil, garlic, paprika, salt, oregano, nutmeg and pepper in a bowl.
- Immersion blend the sauce until smooth.
- Place chicken cubes and shrimp in a large resealable plastic bag. Pour half of the marinade and seal the bag, removing as much air as possible. Place in refrigerator and marinate for 20 minutes.
- Chop the bell peppers and onion.
- Then, thread the chicken, shrimp and veggies onto the skewers. I skewered each on their own skewer to not mix the fish and chicken.
- Chop the tomatoes, cucumber and garlic. Add to a bowl and mix with the olive oil, red wine vinegar, salt, pepper, garlic powder and oregano.
- Marinate the garbanzo beans in a bowl with the olive oil, red wine vinegar, salt, pepper, garlic powder and oregano.
- Then, heat the barbecue to medium-high heat.
- Once heated, place the skewers on the grill. Cook on each side for 4 minutes or so or until fully cooked.
- While the chicken is cooking, warm the rice.
- Then, serve in a plate or bowl with your favorite toppings.
