1.5-2 lbs of boneless chicken breast
1/2 cup avocado oil
3 garlic cloves, minced
2 lemons juiced
1 tablespoon coriander powder
1 tablespoon cumin
1 tablespoon ground cardamom
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoon paprika
1/2 teaspoon dried turmeric
1/2-1 cup pearl onions (frozen or fresh)
Cherry tomatoes (red and yellow)
Cremini and white button mushrooms
Optional: can use any vegetables of your choosing so feel free to swap out
Cilantro for garnish
Rinse and trim chicken and cut into large cubes and place in a container. In a separate small bowl, mix all marinade ingredients together until well combined. Place marinade with chicken and stir until all chicken is fully covered. If possible, marinate over night or as long as you can in refrigerator.
On a wooden or metal skewer, place vegetables and chicken in the order of your choosing. Drizzle a touch of avocado oil on a grill or grill pan and place kabobs when heated. Flip sides about 5-10 minutes (depending on how big your cubes are) and cook until fully cooked. You can roast in the oven as well at 425 degrees for 20-30 minutes if you prefer not to grill.
Garnish with chopped cilantro.
Serves 4-6
