Chicken Kabobs with Asian Dipping Sauce {Cookbook Giveaway}

Kids love eating food on a stick, right?  I love to eat food on a stick. So, instead of corn dogs on a stick, why not make them something healthy and delicious.

When I’ve tried grilling or broiling Kabob’s for my family, I always burn the sticks.  This time was different, thanks to the instruction I was following in a new cookbook I received, “soak the kabob sticks in water for at least 2 hours!!”  Genius! I have no idea why I didn’t know this (while I’m sure the rest of you did)  It worked beautifully, and the chicken Kabobs turned out delicious!

This recipe is shared with permission in association with a review and giveaway of Dr. Josh Axe’s new cookbook, The Real Food Diet Cookbook.  Head over to my giveaway page to read all about this new cookbook I love, and enter to win a copy for yourself. 

For K-Week , I knew I wanted to share the Kabobs.

• 2 lbs. chicken breasts, cut into cubes
• 1/2 red onion, chopped in large pieces
• 1-2 bell peppers, chopped in large pieces
• 8 ounces button mushrooms, cut in half

1. Soak Kabob sticks in water for at least 2 hours!! (very important)
2. Slide Meat and vegetables onto kabobs
3. Grill or broil until done.

Sauce:

• 1 TBL. honey
• 4 TBL. Cashew butter ( I took a few handfuls of cashews and blended them in a blender until butter consistency)
• 2 TBL. Fresh lime juice (I actually used lemon, and it still turned out amazing)
• 1 tsp. fresh minced ginger
• 1 clove garlic, minced
• 1/2 cup coconut milk
• 2 TBL. Bragg’s liquid aminos
• 1 TBL water
• Crushed red pepper to taste

Ooo, la la! Totally divine and we’ll definitely making these again, if not often. It was so easy, delicious, and fast.  There were no leftovers.

Also, still going on, $100 Slim-Fast products giveaway .