Last Updated on June 14, 2022

This healthy kabob recipe is made with metabolism-maximizing ingredients, tastes great, and is easy to make.  I think you and your family will love it.

This kabob recipe combines lean proteins, fiber-filled vegetables, and tons of spices that are good for you.  I know so many of my clients struggle to find healthy, easy meals, that they (and their kids) love.

This kabob recipe is one of my go-to recommendations for my busy mom clients that need a quick, easy-to-make dinner that’s great for their health and weight loss goals.  As a bonus, I find that kids also like to help make them, too so this kabob recipe is a great way to get them involved in the preparation process because they tend to have fun putting the kabobs together.

 

Healthy Kabob Recipe

 

Kabobs, also known as shish kabobs, are made of cubed and skewered meats and grill-friendly vegetables.

This dish, that’s popular in the Middle East is typically made with a chunk of meat that’s speared on a skewer and are separated with chunks of onion and bell peppers.  Mushrooms are another popular kabob vegetable.  It’s also common to find kabobs made with cubes of pineapple, too.

Regardless of what meats and vegetables you use, the end result is a beautiful skewer loaded with pretty colors and fresh flavors.

Speaking of flavors, the meats are traditionally soaked in a tasty marinade that helps add to the taste and tenderize the meat.

Kabobs on a plate on a kitchen counter

 

Why is this kabob recipe healthy and good for you?

 

This kabob recipe is high in protein & fiber and will keep you feeling full for hours without causing cravings.

This recipe also uses many different savory flavors and textures.  The more flavors and textures that you combine into one meal helps trick the brain into feeling satisfied faster with less food.  The velvety mushrooms are a nice contrast to the peppers and onion.  Also, grilling the veggies brings out their natural sweetness, too.

The proteins and vegetables also have essential vitamins and minerals.  Each skewer will have between 120 to 160 calories depending on the combos of meat and veggies you use.

Here’s my take on traditional kabobs that are packed with flavors.

 

INGREDIENTS

 

*Organic ingredients recommended*

  • 4, 4 oz skinless organic chicken breasts, cut into equal cubes (You can also use steak, shrimp, and tofu, too)
  • 2 red peppers, cleaned and chopped into 2” pieces
  • 2 yellow peppers, cleaned and chopped into 2” pieces
  • 2 cups whole, fresh mushrooms
  • 2 large red onions, halved, then cut into cubes
  • ½ cup tamari sauce (gluten-free soy sauce)
  • 1 tsp garlic powder
  • 1 pinch ginger powder
  • Kabob Sticks

 

Feel free to add whatever other veggies you like, like cherry tomatoes or zucchini slices.

 

INSTRUCTIONS

 

  1. In a large resealable plastic bag, mix the tamari, garlic powder, ginger, and pepper.  Add the mushrooms and chicken to the bag.  I usually chop up the chicken and give my mushrooms a good scrub down.  Then throw them in the marinade and let them sit overnight.
  2. Soak your skewers in water first to prevent them from burning.
  3. Preheat your grill to medium-high heat.
  4. Alternate threading the meat and vegetables onto skewers, leaving a tiny space between them.  This helps everything cook evenly.
  5. Grill the kabobs for 10-15 minutes, turning halfway through.
  6. Grill until the meat is fully cooked and vegetables are tender.

 

Voila!  Dinner’s Done

 

Healthy Kabob Recipe

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Author: Christina Carlyle

Ingredients

  • 4 4 ounce chicken breasts, skinless, organic and cut into equal cubes (you can also use steak, shrimp, tofu, and eggplant, too)
  • 2 cups whole, fresh mushrooms, cleaned
  • 2 red peppers, cleaned and chopped into evenly sized squares
  • 2 yellow peppers, cleaned and chopped into evenly sized squares
  • 2 large red onions, halved, then cut into cubes
  • ½ cup tamari sauce , (gluten-free soy sauce)
  • 1 tsp garlic powder
  • 1 pinch ginger powder

Instructions

  • In a large resealable plastic bag, mix the tamari, garlic powder, ginger, and pepper.  
  • Add the mushrooms and chicken in the bag.  Seal and refrigerate. I usually chop up the chicken and give my mushrooms a good scrub down. Then I throw them in the marinade and let them sit overnight.
  • After marinated, soak the skewers in water first to prevent them from burning.
  • Preheat your grill to medium-high heat.  You can use a Foreman grill or an oven, too.
  • Alternate threading the meat and vegetables onto the skewers, leaving a small space between them.
  • Grill the kabobs for 10-15 minutes and flip them over halfway through.
  • Grill until the meat is fully cooked and vegetables are tender.

Nutrition

Serving: 1g | Calories: 125kcal | Carbohydrates: 19g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 1658mg | Potassium: 495mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2131IU | Vitamin C: 164mg | Calcium: 27mg | Iron: 1mg
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Skinny Serving Suggestions

You can serve your kabobs with brown rice and a side salad.  Dip them in hot sauce for an extra kick. For lunch the next day you can un-spear them straight into a bowl of lettuce for a quick plant-based lunch.

Leave me a comment and let me know how yours turn out.  Which veggies and proteins do you use on your kabobs?

Enjoy!
xxoo

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Chicken and Vegetable Kabobs on a plate on a counter and text that says healthy kabob recipe

 

 

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