Healthy Kebab Recipes: Teriyaki Orange Chicken Kebabs, Steakhouse Kebabs
1/4th of recipe (2 kebabs): 217 calories, 3.5g total fat (0.5g sat fat), 744mg sodium, 18g carbs, 1.5g fiber, 12g sugars, 29g protein
SmartPoints® value 4*
Flavorful marinated chicken, tender veggies, and a sweet-n-savory sauce... These are the chicken skewers of your dreams!
Cook: 15 minutes
Marinate: 1 hour
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes (about 24 cubes)
1/4 tsp. garlic powder
1/8 tsp. each salt and black pepper
6 tbsp. thick teriyaki marinade or sauce
3 tbsp. orange juice
24 one-inch zucchini chunks (about two 8-oz. zucchini)
16 medium baby bella mushrooms
16 pineapple chunks (fresh or previously packed in juice)
Season cubed chicken with garlic powder, salt, and pepper, and place in a large sealable container (or bag). In a small bowl, mix 3 tbsp. teriyaki sauce with 2 tbsp. orange juice. Add to the container, and thoroughly coat chicken. Seal, and refrigerate for 1 hour.
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need eight.)
Alternately thread chicken, veggies, and pineapple onto eight skewers, tightly packing the pieces together. Discard excess marinade.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 6 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 6 more minutes, or until chicken is cooked through.
In a small bowl, thoroughly mix remaining 3 tbsp. teriyaki sauce with remaining 1 tbsp. orange juice. Drizzle over kebabs.
MAKES 4 SERVINGS
1/4th of recipe (1 kebab): 145 calories, 4g total fat (1.5g sat fat), 329mg sodium, 14g carbs, 1.5g fiber, 2.5g sugars, 14.5g protein
SmartPoints® value 3*
Here's one for the meat 'n potatoes crowd! This is one hearty recipe, folks… Dig in!
Cook: 20 minutes
8 oz. (about 5) baby red potatoes, cut into 1-inch pieces (about 10 pieces)
8 oz. raw lean beefsteak filet, cut into 1-inch cubes (about 16 cubes)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. smoked paprika
8 one-inch onion chunks (about 1/2 of an onion)
8 medium baby bella mushrooms
1/2 tsp. each salt and black pepper
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.)
Place potato pieces in a large microwave-safe bowl with 2 tbsp. water. Cover and microwave for 5 minutes, or until slightly tender. Once cool enough to handle, drain excess water.
Place cubed beef in a large bowl. Add garlic powder, onion powder, and paprika. Toss to coat.
Alternately thread potato, beef, and veggies onto four skewers, tightly packing the pieces together. Lightly spray with nonstick spray, and sprinkle with 1/4 tsp. each salt and pepper.
Flip skewers, and sprinkle with remaining 1/4 tsp. each salt and pepper.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 4 - 6 minutes, or until potato and beef are cooked through and veggies are tender and slightly blackened.
MAKES 4 SERVINGS
Chew on this:
Today, June 2nd, is National Rotisserie Chicken Day. Pick one up at the supermarket, and use it as a shortcut in this Noodle-Free Chicken Tetrazzini.
Get the party started -- click "Send to a Friend," and invite your pals over for grill night!
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