Ingredients
- 5 boneless chicken thighs, diced into 1.5-inch pieces
- 1 medium red onion, cut in 1-inch slices
- 1 medium zucchini, cut in 1-inch rounds
- 1 red pepper, cut in 1-inch pieces
- 6–8 wooden or metal skewers
For the Glaze:
- 1/3 cup Primal Kitchen Ketchup
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon olive or avocado oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Instructions
- Begin making the glaze by adding the oil to a skillet over medium heat, and then adding the minced garlic and saute until fragrant. Then, add in the ketchup, vinegar, honey and salt and pepper
- Bring it to a simmer, and then reduce the heat to low. Let it lightly simmer for about 15 minutes, stirring occasionally. The sauce will begin to reduce and thicken into a glaze
- While the sauce is simmering, make your kabobs by adding the chicken and vegetables to the skewers. If you’re using wooden skewers, you will want to let them soak in water for at least 10 minutes prior to making your kabobs
- Heat the grill to medium-high and spray both sides of the kabobs with a cooking oil spray. Once the grill is hot, add your kabobs over the grill grates and grill until the veggies are charred and the chicken is cooked through to 180 degrees F., about 15 minutes, flipping the kabobs halfway through
- Once done, remove from the grill and remove the glaze from the heat on the stovetop. Use a brush or large spoon to coat each kabob with the glaze and serve immediately