AIP marinated chicken kebabs - garlic, lime, oregano marinade, grill or air fryer

Plain chicken breast is the protein people burn out on fastest, somewhere around month two of this way of eating. A twenty-minute soak in garlic, lime, and oregano is a small fix for a real problem, and it works. Threaded onto skewers, it turns into a dish worth putting in front of guests, instead of one more meal eaten standing at the counter.

Chicken breast is a lean protein and a source of B vitamins tied to energy and nerve function, gentle on a system that already has plenty on its plate. The original recipe leaned on black pepper, but that is a seed spice and off the list here, so garlic and lime do the work instead, and they do it well on their own.

Set the skewers on a platter, put out lime wedges, and invite someone else to the table if you can. Eating this way does not have to be a solitary project.

Ingredients

• 1 1/2 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 1 tbsp minced garlic
• 2 tsp minced fresh oregano (or 1 tsp dried)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice (from about 1 lime)
• 1/2 tsp fine sea salt
• Lime wedges, for serving

Method

In a bowl, whisk together the garlic, oregano, olive oil, lime juice, and salt. (The black pepper in the original is left out for AIP elimination.)

Add the chicken cubes and turn to coat well. Cover and let them marinate in the fridge for at least 30 minutes, or up to a few hours for deeper flavor.

Heat a grill or grill pan to medium-high. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly.

Grill, turning every few minutes, until the chicken is browned on the outside and cooked through with no pink in the center, about 10 to 14 minutes total depending on the size of your cubes. Serve warm with lime wedges.

Air fryer variation

Skip the skewers if you prefer. Lay the marinated chicken cubes in a single layer in the air fryer basket, not crowded, and cook at 380 F for about 10 to 14 minutes, shaking the basket once or twice, until cooked through (time is a sensible estimate, flagged for kitchen testing). Cook in batches rather than crowding.

*Adapted from gutsybynature*