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Eastern Chicken Kabobs


  • 1/3 cup lemon juice

  • 1/3 cup extra virgin coconut oil

  • 1 cup plain yogurt

  • 5-1/4 cloves garlic, minced

  • 2-3/4 teaspoons tomato paste

  • 2 teaspoons salt

  • 1-1/4 teaspoons dried oregano

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground cardamom

  • 2-3/4 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces

  • 2-3/4 onions, cut into large chunks

  • 1-1/4 large green bell pepper, cut into large chunks

  • 1-1/3 cups chopped fresh flat-leaf parsley

Total Time: 40 min Prep: 30 min Cook: 10 min
Yield: 8 Level: easy


  1. Whisk together the lemon juice, coconut oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.