These low carb kabobs would be great as an appetizer or dinner with grilled veggies. The are the perfect warm-weather dish with the zesty lemon flavor and cherry tomatoes. You could also serve them with some riced cauliflower on the side.
For the chicken + marinade:
- 2 Tbsp fresh lemon juice
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1/2 tsp pink Himalayan or sea salt
- 1/2 tsp ground pepper
- 1 Tbsp avocado or olive oil
- 4 (6oz) boneless, skinless chicken breasts, cut into small cubes
For the dressing:
- 1 Tbsp fresh lemon juice
- 1 tsp minced garlic
- ½ tsp dried oregano
- ¼ tsp pink Himalayan salt or sea salt
- ¼ tsp ground pepper
- 2 cups fresh parsley leaves
- 1 cup cherry tomatoes, chopped
Mix all the marinade ingredients together in a bowl and whisk until well combined. Place cubed chicken pieces in a casserole dish, pour the marinade over the pieces, cover and let it sit in the refrigerator for two hours.
In a small bowl, combine the dressing ingredients (aside from the parsley and tomatoes) and whisk. Add the parsley and tomatoes together in a large bowl and toss with the dressing. Put in the fridge while you prepare the chicken.
Once the chicken has marinated for a couple of hours, thread each piece of chicken onto a skewer (you’ll have enough for at least 4 skewers). Heat a grill pan to high; place the chicken on the skewers onto the grip pan and cook for about 6 minutes (or until no longer pink in the middle), turning frequently.
Remove the chicken from the skewers and serve on top of the tomato parsley salad!