Middle Eastern Chicken Kabobs

By mdancause

Ingredients

• 2 ripe medium tomatoes, quartered
• 1 medium onion, quartered
• 2 large cloves of garlic
• Juice of one lemon
• 2 tbs light vinegar of choice
• 1/2 tsp salt
• 1 tsp fresh cracked black pepper
• 1 tsp dried thyme
• 1/2 tsp sweet paprika
• 1/4 tsp dried mint
• 1/4 tsp cumin
• A pinch of cinnamon
• 500 g or 1/2 a pound of boneless chicken thighs, cut into bite-size pieces
• 1 small bell pepper, cut into bite-size pieces
• 1 small onion, cut into bite-size pieces
• 1/2 tbs of olive oil, coconut oil, or ghee
• Chopped parsley, for garnish

Details

Servings 2
Adapted from fastpaleo.com

Preparation

Step 1

1. In your blender or food processor, purée the tomatoes, onion, garlic, lemon, vinegar, salt, pepper and spices. Blend until smooth.

2. Toss the chicken in the marinade and let sit in the fridge for at least four hours, preferably overnight.

3. Thread alternating pieces of onion, pepper and chicken onto your skewers. If you like more onion do more onion, if you like more meat, do more meat. If you like other vegetables go ahead and use those.