Asian Chicken Kabobs Recipe

DIRECTIONS

1. Prepare the marinade by combining the tamari, coconut aminos, garlic and ginger in a small bowl.
2. Prepare the vegetables. Cut the 1/3 of a small zucchini into 3 (1/2-inch) slices and cut each of those in half. Remove the stems from the mushrooms and cut each in half. Cut the onion in half, remove the skin, and then remove the outermost layer. Cut the outermost layer of one half the onion into 6 equal pieces.
3. Cut the chicken thigh into 8 equal sized pieces and place into a resalable plastic bag. Add the prepared vegetables and the tomatoes to the bag, pour in the marinade and stir to evenly coat the chicken and vegetables. Expel the air from the bag, seal, and place in the refrigerator for 30 minutes.
4. Preheat the grill.
5. Place all the chicken on one skewer, leaving a bit of space between each piece. Load up the other two skewers with the vegetables. Make sure not to overcrowd any of the skewers to allow even cooking. Discard the marinade.
6. When the grill grate is about 350°F, place all the skewers on the grill, away from direct flames. Grill, turning every 4 minutes, until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender, about 16 minutes.
7. Plate the skewers and drizzle with sesame oil before serving.