Turmeric Chicken Kebabs with Cilantro Basil Chimichurri Sauce

I love when I am super productive in the morning and have a free afternoon/evening to be creative in the kitchen. Corey and I read each other’s minds when we were meal planning as we both suggested that we make chicken kebabs for dinner one night this week. I had a package of multicolored bell peppers that I didn’t end up using last week, so what better way to use them up? I think the reason I had kebabs on my mind was this recent recipe/post  from The Minimalist Baker. Dreamy, I know. I decided to recreate the turmeric chicken we had eaten on salads a few weeks ago as the main event of the kebabs. I also took a whack at making my own type of chimichurri sauce, with basil and cilantro. Originally, I wanted to make a mint sauce, but literally every single store was out of fresh mint. The cilantro basil sauce is totally optional and not exclusively for this; which is why i’ve put the recipe in a separate post. I do however, highly recommend you make some if you do make these kebabs. So many different flavors, but they all worked together so perfectly. I broiled the kebabs because we don’t have a grill (yet.), but these could certainly be grilled (times will vary, obviously). If you’re in the mood for a vibrant and summery dish, make this now!

If you do, take a pic and tag me on instagram @theavocadobabyyy !

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Turmeric Chicken Kebabs with Cilantro Basil Oil

Ingredients:

2 large chicken breasts (cut into 11/2-2 inch chunks)
3 tbsp lemon juice
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp turmeric
3 bell peppers of varied colors (cut into 1 inch squares)
1/2 white onion (cut into thick slices)
other veggies of choice (zucchini, mushrooms, cauliflower)
Cilantro Basil Chimichurri (Click link for recipe!)

 

Directions:

  1. In a medium bowl, mix lemon juice, olive oil, ACV, and seasonings.
  2. Add the chunks of chicken breast to bowl and coat them thoroughly, let marinade for at least 20 minutes.
  3. Turn oven on to Broil.
  4. Skewer the chicken and vegetables; arranging them as desired.
  5. Place skewers on baking sheet (or broiler pan if you have one) and broil for 10 minutes.
  6. Flip the skewers and broil for another 10-15 minutes. (Clear juice should be running from chicken)
  7. Plate the skewers and drizzle with the Cilantro Basil Oil.
  8. Serve with side of choice and enjoy!  (Might I suggest my “Sopa”-Style Quinoa!)

*If you use a broiler pan, you may need to adjust times.

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