While healthy foods can look dull next to other dishes at a barbecue, these chicken skewers (gluten-free, Whole 30, and keto) are colorful and full of flavor.
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE HONEY AND PLUM SAUCE:
- ¼ cups Olive oil
- 2 cups Chopped plums (about 3 plums) (or canned plums)
- 2 tablespoons White vinegar
- ¼ cups Dear
- 6 tablespoons Coconut aminos
- 2 cloves Garlic, minced or ½ tsp garlic powder
- 1 tbsp Grated fresh ginger or ¼ teaspoon ground ginger
- ¼ cups Finely chopped onion
- ¼ teaspoons Red pepper flakes (optional)
- ½ teaspoon Himalayan salt
- FOR THE CHIMICHURRI SAUCE:
- ⅔ cups Olive oil
- 2-½ ounces, weight Basil
- 3 cloves Garlic
- 1 teaspoon Himalayan salt
- ¼ teaspoons Pepper Or To Taste
- FOR THE CHICKEN SKEWERS:
- 3 pounds Chicken, cubed
- 3 plums, sliced
- 1 Medium red onion, sliced
- 1 pint Cherry tomatoes
- 1 Medium yellow onion, sliced
Preparation
Add the Honey Plum Sauce ingredients to a small saucepan. Bring to a boil. Reduce the heat and simmer for 10 mins. Switch to the food processor. Put aside.
Add the chimichurri sauce ingredients to a mini food processor. Process until combined. Put aside.
Put half of each sauce in containers in the refrigerator.
Make skewers. Make 5 in this order: chicken, plum slices, red onion slices (repeat until the skewer is full but not crowded). Drizzle with remaining plum and honey sauce. Make 5 more in this order: chicken, tomatoes, slice of yellow onion (repeat until skewer is full but not crowded). Drizzle with remaining chimichurri sauce.
Grill skewers for 4 to 7 minutes or until chicken is cooked through. Cover with remaining sauce from refrigerator before serving.
