Shrimp & Chicken Kabobs with Ginger Slaw

(Kabobs 6 servings)(Ginger Slaw 8 servings)

Ingredients:

• 1 lb. chicken breasts, organic
• 1 lb. large shrimp, peeled and deveined
• 3 tsp. chili powder
• 1 tsp. sea salt
• 2 tsp. fresh cracked pepper

Marinade

• 2 limes, juiced
• 1 lemon, juiced
• 1 clove garlic, minced
• 1/2 cup olive oil
• 1/2 cup fresh mint, chopped
• 1/4 cup rice vinegar

Ginger Slaw

• 1/2 head red cabbage, thinly sliced
• 1/2 head green cabbage, thinly sliced
• 1/2 cupred onion, thinly sliced
• 1 cup mini cucumbers, julienned
• 1 cup red bell pepper, julienned

Dressing

• 1 TBS fresh ginger, grated
• 1/3 cup rice wine vinegar
• 2 tsp. mustard
• 1/2 tsp. sea salt
• 1 tsp.fresh cracked black pepper
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 tsp. Halibut filet

How To Prepare Shrimp & Chicken Kabobs:

Start by marinating the chicken and shrimp. Clean chicken and trim off excess fat and cut into approximate 1” cubes, set aside in large marinating container. Peel and devein shrimp, add whole to the container with the chicken. Coat chicken and shrimp with sea salt, pepper and chili powder, toss to evenly distribute seasonings.

In a small bowl, whisk together marinade ingredients (lime through rice wine). Pour mixture over shrimp and chicken, add lemon and lime rinds. Cover and store in the refrigerator about 1 hour to marinate.

Heat your grill or grill pan over medium high heat. Skewer chicken and shrimp alternating between chicken and shrimp on the skewer. Grill for approximately 3-4 minutes per side. Serve with *ginger slaw and *coconut rice for a well balanced meal!

How To Prepare Ginger Slaw:

To make the slaw, cut both heads of cabbage in half, and then in half again. Remove the hard stem at the bottom by angling your knife and cutting the stem wedge from the cabbage.

Slice the cabbage as thin as you can and place in a large bowl. Slice remaining slaw ingredients as in thin strips and add to the cabbage.

To make the dressing, peel skin off ginger with a spoon, scraping the delicate skin to reveal ginger’s juicy flesh.

Grate ginger into a small bowl and whisk together with remaining ginger dressing ingredients (rice wine vinegar through red pepper flakes).

Pour over cabbage salad and toss to coat. Let sit in the refrigerator for about an hour to allow the dressing to slightly wilt the cabbage and flavor the slaw.

Naturopathic Doctor Says:

In Chinese medicine, both and chicken and shrimp are warming and sweet foods, which can enhance the yang and overall energy of the body. Specifically, chicken can support the digestion, while shrimp can encourage breast milk production and help increase mucus to clear internal toxins. Ginger remains a potent anti-viral and anti-bacterial used since ancient times for its anti-nauseal digestive calming and cleansing properties.  Mint adds a balancing cooling property to the dish, and also supports good digestion. Both the rice wine and lemon and lime juices will increase stomach acid to help digest well. 

Recommended for the following Conditions:

 

Nutrition Information Kabobs (amount per serving):

Calories 154, Total Fat 7g, Saturated Fat 1 g, Trans Fat 0g, Cholesterol 77mg, Sodium 76mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 2%, Vitamin C 1%, Calcium 2%, Iron 6%, Vitamin K ~4%

Nutrition Information Ginger Slaw (amount per serving):

Calories 98, Total Fat 7g, Saturated Fat 1 g, Trans Fat 0g, Cholesterol 0mg, Sodium 37mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 4g, Protein 2g, Vitamin A 30%, Vitamin C 105%, Calcium 4%, Iron 5%, Vitamin K ~88%

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