Oil-Free Chicken/Turkey Kebabs

By: Esther Vasa

For this recipe we are avoiding heating oil predominantly because we are broiling it at a very high temperature. Every type of oil has a SMOKE POINT. At this point, the molecular structure of the oil starts changing. These molecular changes result in nutritional degradation changing a healthy oil rich in Omega-3's to ridiculously unhealthy. Please keep this in mind when heating your oils.

Note: Olive Oil can be used for low to moderate heats and not for higher heats

Chicken/Turkey Breast cut into equal cubes
Peppers all colors - cut into desired size
Broccoli stems - cut into desired size
Onions - cut into desired size
Tomatoes - cut similar to onions
Mushrooms or veggies of your choice

For Marinade
Juice of 1-2 whole lemons
Balsamic Vinegar - 1 tbsp ( don't use if you are going fully alkaline)
Cayenne Pepper - a few big pinches
Cumin Powder - 1/2 tsp
Clove and cinnamon powder - a couple pinches
Himalayan Salt to taste

Mix all the ingredients listed for marinade. Liberally apply to the chicken breast pieces and marinate for at least a couple hours. Also apply some for the vegetables (no need to marinate the veggies). Preheat the oven at its highest temperature or better broil. Soak your skewers for 1/2 hour in water. Thread skewers as you desire with chicken/turkey breast bits and vegetables. Broil anywhere from 20-25 minutes turning once in the middle. Serve with a green salad by squeezing some more lemon juice onto the kebabs. In the picture, I served the kebabs with spinach-kale-black grape salad. Enjoy!

Alternately, you could use salmon or tilapia or any fish also!