Steve's Kabab Heaven
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
The following list of ingredients is for 1 Kabob. Multiple the necessary ingredients times the number of Kabobs you wish to make. 1 Kabob equals 1 serving size.-about 3 ounces of chicken breast sliced in 2" X 1" pieces.-3 ripe cherry tomatoes (or grape size)-Green Bell pepper - approx 1/4 cup- cut into slices about 2 inches long and 1 inch wide.-Red Bell pepper - approx 1/4 cup- cut into slices about 2 inches long and 1 inch wide.-Yellow Bell pepper - approx 1/4 cup- cut into slices about 2 inches long and 1 inch wide.1 cup of cooked Basmati Rice
Calculate the number of servings (Kabob) you need and mutliply the ingredients list.
EACH KABOB
-slice boneless, skinless chicken breast into 1" by 2" pieces (about 3 or 4 per Kabob
-cut out core and seeds from all bell peppers, rinse them and slice them into strips and then into pieces about 2" by 1" in size. should have approx 1/4 cup per kabab..(about 3-5 pieces) of each of the red, yellow, and green peppers.
-Slice white or red onion into wedges about 1.5 inches wide by 1 inch long and about 1/2 inch thick
-Rinse 3 cherry or grade sized ripe tomatoes for each kabob you intend to make.
-Cook Basmati Rice per instructions on the package. (make 1 serving of cooked rice per kabob)
-Marinate the chicken for at least 2-4 hours in the refrigerator (or overnight )in a sealed container or zipped-locked bag using your favorite marinade.
-Marinate the peppers, onions, and tomatoes for at least 1 hour prior to grilling time.
- soak bamboo kabob skewers in water for about 1/2 hour prior to cook time.
PREPARATION of Kabob...
-Slide ingredients onto the Kabob skewer alternating each item as you go. It is best to put onions adjacent to the chicken. fill up the skewer with only about 1 inch unused at each end.
Use foil broiler pan on grill cook surface with some low fat non-stick spray to make cooking easier.
Cook kabobs on grill with medium heat for approx 10-15 minutes turning regularily to ensure even cooking without burning or drying.
-when chicken appears cooked (but still moist) remove from grill
-serve by sliding kabob ingredients on top of a serving of basmati rice.
-enjoy with 2 glass of Pinot Noir (or you favorite red wine)
Number of Servings: 1
Recipe submitted by SparkPeople user SANNEKEN.
EACH KABOB
-slice boneless, skinless chicken breast into 1" by 2" pieces (about 3 or 4 per Kabob
-cut out core and seeds from all bell peppers, rinse them and slice them into strips and then into pieces about 2" by 1" in size. should have approx 1/4 cup per kabab..(about 3-5 pieces) of each of the red, yellow, and green peppers.
-Slice white or red onion into wedges about 1.5 inches wide by 1 inch long and about 1/2 inch thick
-Rinse 3 cherry or grade sized ripe tomatoes for each kabob you intend to make.
-Cook Basmati Rice per instructions on the package. (make 1 serving of cooked rice per kabob)
-Marinate the chicken for at least 2-4 hours in the refrigerator (or overnight )in a sealed container or zipped-locked bag using your favorite marinade.
-Marinate the peppers, onions, and tomatoes for at least 1 hour prior to grilling time.
- soak bamboo kabob skewers in water for about 1/2 hour prior to cook time.
PREPARATION of Kabob...
-Slide ingredients onto the Kabob skewer alternating each item as you go. It is best to put onions adjacent to the chicken. fill up the skewer with only about 1 inch unused at each end.
Use foil broiler pan on grill cook surface with some low fat non-stick spray to make cooking easier.
Cook kabobs on grill with medium heat for approx 10-15 minutes turning regularily to ensure even cooking without burning or drying.
-when chicken appears cooked (but still moist) remove from grill
-serve by sliding kabob ingredients on top of a serving of basmati rice.
-enjoy with 2 glass of Pinot Noir (or you favorite red wine)
Number of Servings: 1
Recipe submitted by SparkPeople user SANNEKEN.
Nutritional Info Amount Per Serving
- Calories: 294.0
- Total Fat: 1.9 g
- Cholesterol: 49.3 mg
- Sodium: 562.4 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 2.1 g
- Protein: 24.2 g
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