These Paleo Grilled Chicken Kabobs, or Pinchos de Pollo, are full of flavor and grilled to perfection! A delicious gluten free, Whole30, and low carb dish.
This tasty recipe is from the cookbook, Latin American Paleo Cooking written by Amanda of The Curious Coconut. It has over 80 authentic recipes from across Latin America (Puerto Rico, Cuba, Columbia, Peru, Venezuela, among others). It is full of comfort food make gluten free, dairy free, and many of the recipes are AIP.
She’s kindly letting me share a recipe from the book and I knew right away I wanted to try these kabobs. I’ve actually never made kabobs before and now I know I will definitely be making them again! They are so good!
The marinade is super easy to make and is slightly tangy from the lime and the fresh oregano adds so much flavor! I made a double batch and was glad I did because between my husband, dad, and I, we ate a lot!
The chicken is moist and juicy and each piece has the perfect grill mark on it. Some are a little more charred and those are my husbands favorite. Since this my was first time making kabobs I was more aware of how I cut the chicken. Let’s just say I’m not great at making even size pieces! I made sure the big pieces were on a kabob together and the small pieces were together and it all worked out.
I already have many more recipes bookmarked to try- like the Ropa Vieja, Home-Style Arroz Con Pollo, and Picadillo. And there are two “cheese” recipes I can’t wait to make. If you love Latin American food then you will love this book!
I also made the Anticuchos de Corazon, or marinaded beef heart, except I used sirloin steak because that’s a lot easier for me to find. The marinade was delicious and easy to make! That recipe is in the book so this is just a teaser 😉
Back to these chicken kabobs- they make a great appetizer or light meal! I made some veggie kabobs with zucchini, peppers, and tomatoes with them and it made the perfect meal. You will love how flavorful and easy these are!
- 1 tablespoon minced garlic*
- 1/2 teaspoon fine Himalayan salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons minced fresh oregano, or 1 teaspoon dried
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 pounds boneless, skinless chicken breast
- Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
- In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.
- Cut chicken breasts into 1-inch chunks and place in a glass container with a lid. Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
- Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]). Depending on the type of grill this may take 15 to 20 minutes.
- Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
- Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not overcook.
- Remove from the grill and serve immediately.
*I used 1 tablespoon garlic oil to make it low FODMAP