Soy Marinated Chicken Skewers with Cabbage-Carrot Slaw & Coconut Rice

Prep coconut rice. Refer to recipe here.

Combine all ingredients except the chicken in a large bowl. Mix very well then add the chicken to toss until coated in the marinade. Cover and set aside in the fridge for 30 minutes. This is a great time to soak the wood skewers in warm water if not using metal skewers.

Preheat grill to medium-high heat, about 450F.

Weave the marinated chicken on each skewer. This creates 4 to 5 skewers.

Place the chicken skewers directly on the cleaned grill racks to cook covered for 2 to 3 minutes on each side. Use a spatula to help flip if they seem to be sticking to the grates. Flip occasionally until slightly charred and cooked through. Remove from heat to rest at least 5 minutes before serving.

Toss together the thinly sliced cabbage and carrots in a large bowl. Drizzle with the red wine vinegar and lime juice. Massage together with your hands to help tenderize the vegetables. Season with salt and black pepper to taste.

Enjoy the warm grilled chicken kebabs with the coconut rice, cabbage-carrot slaw, garnish with fresh cilantro and serve with lime wedges on the side.

Fill a glass jar with the peeled and sliced turnips. Add 1 small beet per glass jar (also peeled and sliced into matchsticks). Add fresh herbs like oregano and thyme, as well as a small spoonful of brown sugar and red pepper flakes. Fill halfway with white vinegar and the remainder with water. Seal tightly with the glass lid and shake to combine. Let sit in the fridge for at least 4 hours to overnight before enjoying. It will last 2 to 3 weeks in the fridge.