By Irene Hayton and Carol Song

The amount of each vegetable you will need will depend on your personal preference and the number of servings you wish to make.

Marinade:

  • 2 garlic cloves, minced
  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) minced fresh oregano
  • 2 teaspoons (10 ml) minced fresh rosemary
  • 1 teaspoon (5 ml) sea salt
  • ¼ teaspoon (1 ml) baking soda
  • 1 pound (500 g) boneless, skinless chicken breast
  • zucchini
  • red onion, cut into ½ inch (1 cm) chunks
  • yellow and/or red bell peppers
  • mushrooms (omit if you have intestinal yeast overgrowth)
  • cherry tomatoes
  • olive oil
  • sea salt

In a medium bowl, combine all the marinade ingredients and mix well (the mixture will bubble due to the reaction between the baking soda and vinegar; the baking soda helps to tenderize the chicken). Cut the chicken into 1 inch (2.5 cm) pieces (approximately) and add to the marinade; mix well, cover, and refrigerate for at least one hour.

About 30 minutes before you plan to cook the kebabs, soak bamboo skewers in warm water and prepare the zucchini. Cut the zucchini into ½ inch (1 cm) thick slices and quarter each slice. Place the zucchini pieces in a bowl, sprinkle liberally with sea salt and leave to sit to remove some of the moisture.

Assemble the kebabs by alternating chicken and veggies on bamboo skewers. (Or you can put all chicken on some kebabs and all veggies on others.) In a small bowl or a cup, stir together some olive oil (about 2 or 3 tablespoons) and sea salt (about ¼ teaspoon) and brush over the veggies. Place kebabs over low to medium heat on the barbeque—use a barbeque grill pan if you have one—and cook for 5 to 10 minutes, turning kebabs over once, until the chicken is no longer pink inside. Alternatively, broil the kebabs in the oven on a broiler pan. Serve with Tzatziki (see Eating Alive II, page 199) and a green salad or Greek Salad (see Eating Alive II). Makes 4 servings.

Notes:

  • You can substitute boneless, skinless turkey thigh for the chicken.
  • You may find it easier (less messy) to put the chicken on the skewers before marinating it; just arrange the skewers in a single layer in a large glass baking dish and spoon the marinade over the chicken kebabs.