44 ounce chicken breasts, skinless, organic and cut into equal cubes (you can also use steak, shrimp, tofu, and eggplant, too)
2cupswhole, fresh mushrooms, cleaned
2red peppers, cleaned and chopped into evenly sized squares
2yellow peppers, cleaned and chopped into evenly sized squares
2 large red onions, halved, then cut into cubes
½ cuptamari sauce , (gluten-free soy sauce)
1tsp garlic powder
1 pinch ginger powder
Instructions
In a large resealable plastic bag, mix the tamari, garlic powder, ginger, and pepper.
Add the mushrooms and chicken in the bag. Seal and refrigerate. I usually chop up the chicken and give my mushrooms a good scrub down. Then I throw them in the marinade and let them sit overnight.
After marinated, soak the skewers in water first to prevent them from burning.
Preheat your grill to medium-high heat. You can use a Foreman grill or an oven, too.
Alternate threading the meat and vegetables onto the skewers, leaving a small space between them.
Grill the kabobs for 10-15 minutes and flip them over halfway through.
Grill until the meat is fully cooked and vegetables are tender.