Delicious Chicken Kabobs Marinated With Kombucha Rockin Robin Cooks

You can use Kombucha as a marinade for chicken, beef, veggies and more. It's a great tenderizer, flavor enhancer you need to try.
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Kombucha Chicken Kabobs
Ingredients:
4 chicken thighs, trimmed of fat and cut into 1 inch chunks
1 zucchini, cut into thick coins and cut in half again if you wish
1 red bell pepper, cut into 1 inch pieces
Fresh pineapple, cut into inch thick pieces

Marinade:
1 cup kombucha, I used Health Aid
cup olive oil
Tbsp. maple syrup
cup coconut aminos
1 tsp. Ground cumin
1 Tbsp. sriracha sauce, or more
2 big garlic cloves, minced
1 Tbsp. lime juice
Pinch of salt

Directions:
Combine all the ingredients for the marinade and then divide it into two bowls. Place the chicken into one bowl and the vegetables in the other. From the vegetable bowl, reserve cup of the marinade in a separate dish for basting.

Place the chicken into the chicken marinade and the veggies into the vegetable bowl. Cover the bowls with plastic wrap or cover and refrigerate/marinate for 4 to 24 hours.

When you are ready to start cooking, prepare the skewers if you are using wood by soaking them in water for 20 minutes. Otherwise skip this step. You especially need to do this if you are bbqing these kababs to keep the skewers from burning.

Load the skewers with alternating pieces of zucchini, bell pepper, pineapple and chicken leaving 3 to 4 inches as a handle on one end.

Place the kabobs on a grill pan that has been preheated over medium high heat. Baste with the extra marinade as the kabobs cook.

Rotate the kabobs as they cook and become charred all over. Test for chicken doneness using an instant read thermometer (your best cooking friend). The chicken should read 165 degrees F.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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