Cut 1 lbs of chicken breast into bite sized cubes, then add it to a medium sized marinating bowl.
In the marinating bowl, top the chicken breast with 1/4 cup avocado oil, 1/2 tsp lemon zest, 1/8 cup lemon juice, 1 diced garlic clove, 1/2 tsp pink himalayan salt, and 1/2 tsp black pepper.
Stir it up, cover the bowl, then store in the fridge to marinate for 60 minutes.
Cut the ends off of 3 cups of brussel sprouts, slice them in half lengthwise, then add them to a medium sized marinating bowl.
Cut 1/2 red onion into bite sized chunks then add it to the marinating bowl.
In the marinating bowl, top the vegetables with 1/4 cup avocado oil, 1/2 tsp lemon zest, 1/8 cup lemon juice, 1 diced garlic clove, 1/2 tsp pink himalayan salt, and 1/2 tsp black pepper.
Stir it up, cover the bowl, then store in the fridge to marinate for 60 minutes.
Pre-heat the BBQ grill to a medium high heat of 375F.
After 60 minutes of marinating, add the chicken and vegetables to the skewers.
Add the chicken kebabs to the BBQ and grill for 3-4 minutes per side.
Flip after 3-4 minutes, then remove the chicken kebabs from the grill.