Grilled Chicken, Vegetable and Prosciutto Kebabs with Lemon Mint Oil

Grilling season is in full effect and these Grilled Chicken, Vegetable and Prosciutto Kebabs with Lemon Mint Oil are nothing short of amazing. I used Thrive Algae oil (#sponsor) throughout this recipe because it’s loaded with heart healthy omega-9’s, it has a high smoking point up to 485° F and a neutral flavor to really let the kebab flavors shine through.

The summer can be loaded with unhealthy foods, but it doesn’t have to be thanks to this oil and kebabs recipe. Learn more about Algae Oil at: http://bit.ly/2YkQXftand you can purchase it on Amazon here: https://amzn.to/2PXrXIe

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Ingredients for this Recipe:

For the Mint Oil:

• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh chives
• zest & juice of 1 lemon
• 2 tbsp Thrive Algae Oil

For the Kebabs:

• 1lb chicken breasts, cut into 1” pieces
• 1 each
• yellow & red bell pepper cut into 1” pieces
• ½ peeled red onion cut into 1” pieces
• ½ cup cherry tomatoes
• 2 thickly sliced zucchinis
• 1 peeled and thickly sliced baby eggplant
• 4 finely minced cloves of garlic
• 3 tbsp Thrive Algae Oil
• 16 slices of prosciutto h
• am folded into 1” squares
• sea salt and pepper to taste
• pita bread

Makes 8 Kebabs

Procedures:

1. Preheat grill to high heat.
2. Oil: Mix together all ingredients in a small size bowl and set aside.
3. Kebabs: Add all of the ingredients except the prosciutto to a large bowl and mix until coated.
4. Skewer the chicken, vegetables and prosciutto ham to your liking until all of the
5. ingredients have been used. Should make about 8.
6. Place the skewers on a hot grill and cook for 12-14 minutes, 6-7 per side, or until grill marks have formed and the chicken has reached 165° internally.
7. Remove from the grill and brush on mint oil.
8. Serve over pita bread.