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3/4 cups olive oil
1/4 tablespoon blackstrap molasses
1 1/4 teaspoon salt
1/2 tablespoon black pepepr
1 clove garlic (minced)
1/4 cup tamari sauce (get non-GMO, gluten-free, organic)
1 tablespoon mustard (use a brand that has least amout of ingredients, no sugar added)
1 1/2 teaspoon dried parsley
1/4 cup wine vinegar
1/4 cup lemon juice
4 chicken tenders (skin off white meat cut each tender into two pieces)
1 zucchini (sliced thickly)
1 onion (cut into quarters)
1 carton cherry tomatoes
1 carton button mushrooms
1 yellow bell pepper (cut into large pieces)
You'll need these
Bamboo Kebab Skewers
Stainless Steel Skewers
to assemble this dish.
For the marinade
Mix together the first 10 ingredients in a bowl. Whisk together. Set aside.
For the kabobs
Using wooden or metal skewers (you'll need 4) you'll assemble the kabobs.
Alternate the veggies and 2 pieces of chicken per skewer. Place in a rectangular baking dish.
Pour the marinade over the kabobs, cover and place in the refrigerator for 30 minutes up to 24 hrs.
Place the kabobs under the broiler or grill until chicken is cooked thoroughly. Serve over brown rice.
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