Step 1

Chop the chicken into 1.5 to 2-inch chunks and place in a sealable container or a zip lock bag.

Step 2

Stir together the ingredients for the marinade in a bowl or measuring cup and pour into the container with the chicken.

Step 3

Seal it up and move it around so that all of the chicken is well-coated in marinade. Refrigerate at least 1 hour, up to 12.

Step 4

When you’re ready to grill, chop the vegetables and place them in a mixing bowl. Drizzle with avocado oil and sprinkle with sea salt. Toss the vegetables using your hands until everything is well-coated in oil and sea salt.

Step 5

Preheat the grill to high - 450 to 500 degrees F.

Step 6

Thread the marinated chicken and vegetables onto skewers (I use metal skewers) and place the skewers on a plate until your grill is preheated.

Step 7

Place the chicken kabobs on the preheated grill and replace the cover. Cook 2 minutes, or until grill marks appear. Flip and cook another 2 to 3 minutes covered. Continue grilling and flipping (keeping the grill covered between flips) until chicken is cooked through, turns golden-brown, and everything has a nice char, about 10 to 15 minutes total.

Step 8

Remove the chicken from the grill and place on a clean plate. Allow kabobs to cool enough to handle, then serve with choice of side dishes.