Kushi Kaki

Kushi Kaki is a delightful Paleo-inspired Japanese midnight dish featuring grilled chicken skewers marinated in a savory blend of coconut aminos and ginger. Perfectly balanced with fresh vegetables, this dish is both satisfying and nutritious for late-night cravings.

Ingredients

• Chicken breast - 300 grams
• Coconut aminos - 3 tablespoons
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Green bell pepper - 1 medium, cut into chunks
• Zucchini - 1 medium, sliced into rounds
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cut the chicken breast into bite-sized pieces and place them in a bowl.
2. In a separate bowl, mix coconut aminos, grated ginger, minced garlic, salt, and black pepper to create a marinade.
3. Pour the marinade over the chicken, coating it well, and let it marinate for at least 15 minutes.
4. While the chicken marinates, prepare the vegetables by cutting the green bell pepper into chunks and slicing the zucchini.
5. Soak wooden skewers in water for 10 minutes to prevent burning during grilling.
6. Thread the marinated chicken pieces and vegetables onto the soaked skewers, alternating between chicken and veggies.
7. Preheat a grill or grill pan over medium heat and brush with olive oil.
8. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
9. Sprinkle sesame seeds over the skewers before serving.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• High in protein to support muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables.

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