Jedediah’s ‘Bila-Style’ Chicken and Veggie Shish Kabobs

-1 pound of organic boneless, skinless chicken breast cut into 1 inch cubes
-1 pound of organic boneless chicken thighs cut into 1 inch cubes
-Various organic veggies: sweet peppers (red and yellow), button Mushrooms, scallions, pineapple, red onion and zucchini cut into bite sized portions 
-Fresh Basil, torn (For garnish)

For Marinade:
-1/4 Cup toasted sesame oil
-1/4 Cup canola or light olive oil
-1 knob fresh ginger grated (approx 1 tablespoon)
-2 tbsp of coconut aminos (can also substitute with 1/2 cup Low sodium soy sauce)
-1 large orange, zested and juice squeezed into marinade. 
-1 teaspoon toasted, ground cumin 
-Grind of fresh pepper to taste. 
-Hint of sea salt

Whisk together marinade ingredients place chicken in zip-top bag, pour over marinade, allow at an hour up to overnight.

Pre-soak bamboo skewers at least half an hour (this helps keep them from burning).

Thread onto skewers varying pieces of chicken and veggies.

Cook on grill for 5-7 minutes on each side or until chicken is cooked through.

Sprinkle with the basil and serve.