* Low Histamine *
Chicken & Vegetable Kebabs with Yoghurt
Ingredients:
- 2 teaspoons cumin seed
- 2 teaspoons fennel seed
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1 pound 5 ounces chicken breast (about 1.4 lb)
- 2 tablespoons melted coconut oil
- 2 medium red bell peppers, chopped
- 2 zucchini
- ½ cup unsweetened coconut yogurt
- 8 barbecue skewers
- 2 bunches arugula (or baby leaf greens)
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
1. Slice the peppers into 1 inch pieces and slice the courgette into thick disks. Put in a large
bowl.
2. Slice the chicken breast into 1 inch thick pieces and add to the bowl with the peppers and courgette.
3. Add the coconut oil, fennel seeds, cumin seeds, dried oregano and salt and pepper to the bowl with the chicken, peppers and courgette. Toss and mix until well coated.
4. Pierce the chicken, pepper and courgette onto the barbecue skewers.
5. Grill or bake in the oven for about 15-20 minutes until browned. You will need to turn the skewers every 5 minutes or so. Sprinkle additional cumin just before serving and serve with the rocket and coconut yoghurt.
*Notes:
Wooden Skewers?
Soak in water prior to use!
