• 1 1/4 pounds chicken tenders cut each tender into 3 chunks
• 1 pounds small to medium shrimps cleaned and deveined.
• 2-3 tablespoons ghee (can substitute avocado oil)

Marinade for Chicken and shrimps:

• 1/2 cup fresh cilantro finely minced
• 1 tablespoon garlic freshly grated
• 1 tablespoon fresh ginger peeled and grated.
• 1 kiwi peeled and smashed (smash it in bowl to capture the juices as well)
• 1 1/2 teaspoons ground allspice
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon Cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoon kosher salt (adjust for your diet)
• 1 tablespoon soy sauce
• 2 - 3 tablespoons extra virgin olive oil (or enough to make a wet-ish paste)

For the Vegetables:

• 1 red onion peeled and sliced
• 1 -2 teaspoons fresh thyme leaves
• 1-2 teaspoons fresh oregano leaves roughly chopped
• 2 cloves fresh garlic sliced
• 1 red bell pepper seeded and cut into strips - about 1/4 inch wide
• 1 yellow bell pepper seeded and cut into strips - about 1/4 inch wide
• 5-6 campari tomatoes sliced (can use grape or cherry tomatoes halved)
• salt and freshly ground black pepper to taste
• 1/4 cup white wine
• 1 tablespoon white wine vinegar