Cilantro-Lime Chicken Kabobs [Paleo + Gluten-Free + Keto + Whole-30 Approved]

These make the perfect addition to any summer BBQ or weeknight meal!

If you guys have been following me on Instagram for a while now, you probably know the obsession I have with cilantro. The obsession is REAL. I love the flavour it gives my meals & it also packs some powerful nutritional benefits too, win-win!

I could ramble on & on about my love for cilantro, but instead, I will just get right into the recipe! This combination is so fresh, flavourful, & a fun way to spice up chicken! Make sure to tag me on Instagram if you make them! I LOVE seeing all of you guys make my recipes! I also love to share your re-creations on my stories too!

Print Recipe

Cilantro-Lime Chicken Kabobs [Paleo + Gluten-Free + Keto]

Light, refreshing, flavourful & a great way to spice up your chicken! These make the perfect addition to any summer BBQ or weeknight meal!

Prep Time

15 Minutes

Cook Time

20 Minutes

Passive Time

30 Minutes

Servings

People

Ingredients

Cilantro-Lime Marinate

• 2 tbsp Avocado oil Or extra-virgin olive oil
• 2 Limes, juiced
• 1/3 cup Cilantro, roughly chopped
• 1/2 tsp Red pepper flakes If you really don't like spice, omit this ingredient
• 1/2 tsp Pink or Celtic Sea Salt
• 3 Garlic cloves, minced
• 1 tsp Apple cider vinegar Optional but I find this gives a nice flavour

Chicken & Veggies

• 4 Chicken breasts Diced into cubes
• 3 Peppers, diced into cubes I used a mix of red, yellow & orange
• 1 Red onion, small Diced into cubes
• 10 Skewer sticks

Prep Time 15 Minutes Cook Time 20 Minutes Passive Time 30 Minutes Servings People Ingredients Cilantro-Lime Marinate 2 tbsp Avocado oil Or extra-virgin olive oil 2 Limes, juiced 1/3 cup Cilantro, roughly chopped 1/2 tsp Red pepper flakes If you really don't like spice, omit this ingredient 1/2 tsp Pink or Celtic Sea Salt 3 Garlic cloves, minced 1 tsp Apple cider vinegar Optional but I find this gives a nice flavour Chicken & Veggies 4 Chicken breasts Diced into cubes 3 Peppers, diced into cubes I used a mix of red, yellow & orange 1 Red onion, small Diced into cubes 10 Skewer sticks

Instructions

1. To make the marinade: add all of the ingredients to a Ziploc bag, then add the diced chicken. Mix well so the chicken is evenly coated. Ideally, it is best if the chicken can marinate overnight, but if not at least 30 minutes while you prepare the rest of the recipe.
2. Place the skewer sticks into a bowl (I used a square baking pan) so they can be submerged & soaked in water before cooking the chicken with them. This will prevent them from burning.
3. Preheat the oven to 350 degrees F.
4. Prepare your veggies into cubes to place on the skewer sticks & once your sticks have soaked place the peppers, onions & chicken onto the sticks.
5. Place the prepared chicken skewers on a large parchment paper-lined baking tray. Cover the chicken skewers with the leftover marinade.
6. Bake the skewers for about 15-25 minutes, until the chicken is fully cooked. This will vary depending on your oven & how big your chicken was cut. Keep an eye on them & check them regularly so you don't over-cook them.
7. I served them with more fresh lime & cilantro, with a side of roasted sweet potato & cooked white rice! Enjoy!