Shish-Kabob is by far one of the best dinners off the grill I’ve ever had -which is why my family always requests it for their birthday dinner! The marinade adds so much flavor, and the  meat stays moist and flavorful even after grilling at high temperatures (which usually leads to dry meat if your not careful!) Kabobs makes for a great summer meal on the BBQ, and they are sure to please everyone!

Despite the fact that Shish-Kabob is loaded with veggies, it can often be unhealthy due to the large portions of oil that are generally used in the marinade.  I have found that using a dry seasoning packet is a good way of getting a concentrated seasoned flavor, without adding unnecessary calories or fat found in a typical dressing or marinade. This meal is also quite simple to make, but if you are really short on time, you can always buy your veggies pre-cut (usually in the produce section), and use a light pre-made dressing as a marinade!

Ingredients:

For Kabob’s

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (or any other lean meat you like)
• 1 yellow/or orange pepper
• 1 red pepper
• 1 medium red onion
• 1 zucchini
• 1 yellow squash
• Any other veggie you like! Some other good ideas would be mushrooms, cherry tomatoes, or even pineapple!

For the Marinade:

• 1 packet Italian dressing dry seasoning mix (I use Good Seasons Italian Dressing-Dry Packet)
• 3 tablespoons oil (or you could use a light balsamic dressing in place of oil)
• 1/4 cup vinegar
• 1/2 cup water
• 1 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 1 tablespoon honey (or Splenda, Stevia, or other sweetener)

*Note: I generally use metal skewers, but if using bamboo skewers, soak them in water for 1 hour to prevent charring on the grill.

Method:

1. Cut meat into small bite size cubes and place in a large ziploc bag.
2. Cut vegetables into small bite-size pieces and place in a large ziploc bag(s). (Be sure to put veggies in a separate bag from the chicken!)
3. Put all of the ingredients for the marinade in water bottle (or any bottle with lid) and shake it up until everything is well combined.
4. Pour the dressing into the bags, distributing evenly between bag of vegetables and chicken. Seal bags shut, and refrigerate overnight. (For best results, I usually marinate everything overnight, but this can be done up to 2 hours prior to grilling.)
5. After marinating, place meat and vegetables onto skewers. I usually use 3-4 pieces of meat per skewer and lots of veggies, alternating colors to make them look pretty.
6. Grill kabobs directly over heat source (I use outdoor grill on medium heat, but you could also broil them in the oven) for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked thoroughly.

Enjoy!  Love Katie

Servings: about 4-6 skewers (depending on amount of veggies you use, and length of skewers)

Calories: ~175 calories per skewer (This is what I calculated using all ingredients above divided by 6 skewers…It will obviously vary a little depending on portion on each skewer!)

Weight Watchers Points Plus Value: 5 Per Skewer

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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!

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