Grilled Kabobs with California Fig Spread Marinade
Summertime grilling just got hacked with plants! These kabobs are full of flavor with a butter sauce made from Califonia Fig Spread! Sweet and savory on the grill!
Ingredients
- avocado oil, spray or bottle
- 2 medium yellow squash, cut into large cubes
- 2 medium zuchinni, cut into large cubes
- 8 small mushrooms, stemmed and halved
- 1 boneless, pasture raised chicken breast, cubed
- 8 cherry tomatoes
- 8 fresh brussels sprouts, halved
- 4 tbs grass fed butter or ghee
- 4 tbs Orchard Choice Fig Spread, Balsamic Pepper
- 10 cups fresh arugula
- 8 tsp feta cheese
Instructions
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Prep grill by preheating on medium high. Prep 8 metal skewers with avocado oil by spraying or rubbing each one with the oil.
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Alternate veggies and chicken onto each skewer.
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Place directly on the grill cook 15-20 minutes until chicken is done and veggies are heated through. Turn every 5 minutes to prevent burning.
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In grill safe pan, add butter. Heat until just sizzling. Whisk in Orchard Choice Fig Spread. Blend well, but careful not to scorch the mixture.
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With 5 minutes left to cook use a bar-b-que brush coat each skewer with marinade.
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Serve hot over a bed of arugula and garnished with feta cheese.