Israeli Kebabs (Shishlik)
He said, “This is the best food you’ve ever made”. I was still readying my own plate and hadn’t had a bite yet. When I finally sat down and sunk my teeth into our meal, I had to agree. Moist, tender, and bursting with lemon-herb flavor, this is how you eat chicken.
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Israeli Kebabs (Shishlik)
Ingredients
- 1 small onion chopped, omit for IC
- 1/2 cup coconut oil
- 1/4 cup parsley chopped
- 2 tablespoons lemon juice omit for low-histamine or IC
- 1 tablespoon sea salt
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 2 pounds chicken breasts cubed
Instructions
- Combine all ingredients in a large container and marinade in the fridge for 2 hours.
- Thread the cubed meat onto skewers (metal or bamboo; if bamboo, soak them first) and then lay across a large baking sheet side-by-side.
- Bake at 375F for 45-55 minutes or until no longer pink in the middle.
Nutrition
Calories: 737kcal | Carbohydrates: 5g | Protein: 68g | Fat: 47g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 192mg | Sodium: 2331mg | Potassium: 694mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1700IU | Vitamin C: 35.5mg | Calcium: 40mg | Iron: 4.7mg