Get out that Grill for Skewers!

I love the ease of grilling - No pans, hardly any prep tools = very few dishes! YAY!

PLUS - you can grill just about anything. 

Today I've featured an easy way to provide a balanced meal, skewers! 

Using skewers, you can mix and match vegetables, fruits, and meats. 

These skewers are amazing tasting and pretty easy to put together. If you like em, let me know!

Thai Chicken Skewers & Rice

1 small can coconut milk
1 ½ tsp curry paste
2 large boneless, skinless chicken breasts, cubed into 1” pieces
1 orange bell pepper
2 green zucchini
12 small white button mushrooms
1 cup dry basmati rice, soaked for 1 hour minimum

You’ll want to be sure you have skewers, wooden ones should be soaked in water before using.

In a small bowl, whisk together coconut milk and curry paste. Pour a small portion into another container to brush on vegetables. Place chicken cubes in first bowl, tossing to coat all chicken, set aside.

Begin rice by straining then adding 2 fresh cups of water. Bring to a boil, cover and reduce to simmer for 20 minutes – until all water is soaked up. Remove from heat, fluff, and set aside.

While rice is cooking, cut all vegetables into skewer size chunks, about 1”. Try cutting zucchini into coins, then cut coins in half, mushrooms leave whole, and peppers, simply remove seeds and cut into cubes.

Begin to fill your skewers, alternating vegetables and chicken. Each skewer should contain more vegetables than chicken.  Brush with remaining coconut and curry mixture.

Cook on grill medium to medium high heat until chicken is cooked through and vegetables are tender.

Serve on a bed of rice.

Serves 4

In vibrant health and happiness,

Tammi Hoerner, CHHC, AADP, MH

The Nourished Life