Last weekend we had some family over for dinner, and I wanted to fix something summery, that would lend leftovers and would be fit for a crowd. These kabobs are loaded with vegetables and lean protein, and can be prepped ahead of time! Whole 30 requires a LOT of time in the kitchen, but these are something that can be made in advance.
I made chicken, zucchini, onion, and mushroom kabobs; and also shrimp, bell pepper, pineapple kabobs. Basil dressing was used as a dipping sauce for the kabobs, and the combination was excellent, if I do say so myself. This meal was super healthy, and I was also able to use some local veggies.
The basil dressing is from Little Bits Of and it is so delicious. We used it as a dipping sauce for the chicken kabobs, and I also used it as a dressing for kale salad with leftover kabob components.
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people
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- 1/4 cup balsamic vinegar
- 1 lemon juiced
- 1/3 cup extra virgin olive oil
- 1 Tbsp whole grain mustard
- salt and pepper
- 6 boneless chicken breasts cut into 1 inch pieces
- 8 zucchini and/or crookneck squash cut into rounds
- 2 onions cut into quarters, layers separated
- 8 oz baby portobello mushrooms halved or quartered, depending on the size
Ingredients
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- Mix together the vinegar, lemon juice, olive oil, mustard, and some salt and pepper.
- Place the chicken pieces, zucchini, onion, and mushrooms onto skewers in a similar pattern. This will make around 35 skewers.
- Season with salt and pepper, then drizzle the marinade over all of them. Refrigerate for at least 1 hour.
- Remove from the refrigerator 30 minutes before grilling.
- Heat a grill to medium heat, and oil the grill.
- Cook the kabobs on the grill until the chicken is cooked through. Turn and rotate as they cook.
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people
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- 1-1 1/2 lbs medium size shrimp peeled and deveined
- 1/2 pineapple cut into chunks
- 2 bell peppers cut into 1 1/2 inch pieces
- 2 lemons juiced
- 1/4 cup extra virgin olive oil
- 2 tsp seasoning salt Trader Joe's brand
- 1 tsp smoked paprika
- 3/4 tsp cumin
- 1/2 tsp black pepper
Ingredients
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- Place the shrimp, peppers, and pineapple evenly onto skewers, keeping a similar pattern. This should make around 20 skewers.
- Drizzle the lemon juice and olive oil evenly over the skewers. Sprinkle the spices and seasonings over the skewers. Refrigerate for 1 hour.
- Remove from the refrigerator 30 minutes before grilling.
- Heat a grill to low-medium heat, and oil the grill.
- Cook the kabobs on the grill until the shrimp is fully cooked. Look for them to curl into a tighter “C” shape. Turn and rotate as they cook.
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cups (approximate)
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- 1 cup basil leaves loose
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1 tsp garlic powder
- 2 medjool dates pitted, soaked in hot water to soften
- 1/2 tsp coarse salt
- 1/2 tsp fresh ground black pepper
Ingredients
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- Combine all ingredients in a blender or food processor. Blend until smooth. Keep in a glass jar in the refrigerator. Good for 5 days.
I’ve been waiting for you to put up this basil dressing recipe! We have tons in our garden and it has sounded so good!