Barbecue Season Has Arrived!

Image: Nourishing Meals

Just in time for the long weekend in BC, it's barbecue season! 

I LOVE summer and everything that comes with it, including grilling on the deck late into the evening. The only drawback when it comes to barbecuing is that a lot of what people tend to grill is unfortunately super unhealthy - heavily processed meats, like hot dogs, or industry-farmed chicken and beef full of hormones. And the sides more often than not include a lot of potato chips and sugar-laden dressings on salads.

Luckily, there are options! Like this incredible recipe for chicken kebobs from Nourishing Meals. Take a trip to your local farmers market to get some free range chicken and fresh veggies, and you're in business.

Have a great, summery, healthy long weekend!

Minty Chicken-Zucchini Kebobs

This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad or a Cucumber-Tomato Basil Salad and cooked quinoa.

Pepper-Mint Marinade


  • 1/2 cup packed fresh spearmint leaves
  • 1/2 cup freshly squeezed lemon juice (2 lemons)
  • 4 to 5 garlic cloves, peeled
  • 1 small shallot (optional)
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon sea salt
  • 3/4 cup extra virgin olive oil


Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes. Add the olive oil, blend on low speed until just incorporated. Pour into a glass jar and store in the refrigerator until ready to use. Bring to room temp before serving.




  • 1 recipe Pepper-Mint Marinade
  • 2 to 3 organic chicken breasts, cut into chunks
  • 4 to 5 small zucchini, cut into thick rounds
  • bamboo skewers


Prepare the Pepper-Mint Dressing. Set out a 9 x 13-inch or 10 x 14-inch glass baking dish for marinating the kebobs.

Alternate the chunks of chicken and zucchini rounds onto the bamboo skewers. Place skewers into the glass pan and pour the mint marinade over them. Turn them a few times to coat evenly. Cover, refrigerate, and let marinate for 30 minutes to 4 hours.

Heat your grill to medium-high. Cook for 10 to 15 minutes, turning two or three times during cooking.