Clean Eating Chicken Kebobs

At the risk of sounding really arrogant, I’ve TOOOOOTALLY outdone myself with this one (Did you hear that California accent….. dude?). I mean, these turned out REALLY good! I’ve been wanting to make these for a while and finally knuckled down and made them. I don’t know what I was thinking waiting so long to make these.

The only thing I would change next time, is I would use ground Savory instead of the dried leaves. I think it would be a better texture.

And just a note: be sure you get good quality kebob sticks. There’s nothing worse than your sticks splintering into your meat as you push it onto the sticks. You want chicken for dinner, not wood and splinters.

So.

Wanna know how to make them? I’d like to say this is a secret family recipe. But who am I kidding. I couldn’t keep a secret to save my life where food is concerned. So here you go:

Clean Eating Chicken Kebobs

Ingredients
4 large boneless, skinless chicken breasts
1/2 lb. asparagus
2 tsp. savory (trust me, you want the ground herb. Not the leaf)
1 tsp. garlic Powder
1 tsp. onion powder
1 tbsp. lemon zest
1 tsp. lemon juice

Directions

Preheat oven to 350 degrees F., and place your kebob sticks in a pan of water to soak (You do this so they won’t catch fire in the oven).

Step 1 – Chop your asparagus into 1 or 1 -1/2 inch pieces.

Step 2 – Chop your chicken into bite sized pieces. (Approximately 1 or 1-1/2 inch square cubes)

Step 3 - Place all ingredients in a ziplock back, and moosh it around (yes,”moosh” is a very technical word. So moosh darn it… MOOSH!!! – Sorry, I can get a little bossy sometimes. Ignore me. But you still gotta moosh).

Don’t skimp on the mooshing because there is not a lot of oil in this recipe. You really need to mix it up well to get even coverage of the oil and spices. So take your time. You’ll have better tasting chicken if you do

Step 4 – Alternate placing your asparagus and chicken on your kebob sticks. Don’t ask me why, it just looks prettier I guess. And that’s how everyone else does it… And yes, I would probably jump off a bridge if my friends were all doing it…. with a bungee attached, of course.)

Step 5 – Now this is the tricky part. So read carefully…

1. Put your Kebobs on a parchment lined cookie sheet and place in the oven.
2. Set your timer for 10 minutes.
3. When the 1o minutes is up, open your oven, flip your kebobs over (don’t burn yourself, please), and close the oven door.
4. Flip the dial on your oven to “broil” instead of bake.
5. Broil for 10-15 minutes, or until you have a nice browned bit of chicken. A thermometer should read about 170 degrees F.

I hope that was easy to understand. You could also do it the easy way and put these on the BBQ!

Now don’t those look beautiful?

Eat and Enjoy!

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

This one is more of a project for adults. But older kids can help, and younger kids can certainly empty measured spices into the ziplock bag.

RELATED READING:

• Clean Eating Curry Chicken With Peas
• Clean Eating Nut Crusted Baked Chicken

Note: Nutritional Information not available due to inconsistent amounts on each kebob.

Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).

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