• 1 lb boneless chicken breast
  • 3 fresh limes
  • 4 cloves minced garlic
  • 1-inch piece of fresh ginger, peeled and grated with micro plane
  • ¼ c coconut oil
  • 1 red onion, halved and halved again
  • 2 bell peppers orange and yellow, large chunks
  • 1 large zucchini, halved and cut into large chunks
  1. Cut chicken breasts into 1-inch chunks and place in a glass container.
  2. Prepare the limes by first zesting, then juicing each into a medium bowl.
  3. Add the minced garlic, ginger, and coconut oil.
  4. Pour over the chicken and stir to combine.
  5. Cover the chicken and refrigerate for a minimum of 2 hours.
  6. Skewer chicken and vegetables alternating each until skewer is filled.
  7. Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking.
  8. Take care not to overcook.
  9. Serve with your favorite fresh, seasonal fruit for a complete Paleo meal.