Ingredients
- 1.5 pounds chicken breast cubed
- 1 green bell pepper diced
- ½ red onion cut into 1" cubes
- 200 g cherry tomatoes
- 3 Tbsp olive oil
- ¼ cup lemon juice
- 3 tsp dried oregano
- 1 Tbsp minced garlic cloves
- 2 tsp dried parsley
- 1 tsp cumin
- ½ tsp red pepper flakes
- salt and pepper
- 20 wooden skewers
Instructions
- Cut chicken and vegetables.
- Thread onto wooden skewers, alternating chicken, green pepper, tomato, and onion.
- Place into a large freezer-safe bag.
- Pour remaining ingredients over skewers and freeze until needed.
- To cook, defrost and grill on medium heat for 10 minutes or until chicken is cooked through.
Notes
- Keep the chicken and veggie pieces roughly the same size so they cook evenly.
- If grilling at the campsite, freeze the skewers flat so they double as ice packs in your cooler.
- Add a sprinkle of lemon juice after grilling for an extra burst of bright flavor.
- Let the skewers rest off the grill for a few minutes before eating so the juices settle back into the meat.
- Toss any leftovers into sandwiches or bowls with rice and extra veggies for an easy next-day meal.
- Soak wooden skewers in water before adding your ingredients to keep them from scorching when cooked.
Nutrition
Serving: 2skewers | Calories: 404kcal | Carbohydrates: 8g | Protein: 54g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 210mg | Fiber: 2g | Sugar: 3g