Steve's Kabab Heaven
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Steve's Kabab Heaven calories by ingredient
Introduction
Chicken Breast, peppers, onions, tomatos, and marinade. Grilled to delightful perfection Chicken Breast, peppers, onions, tomatos, and marinade. Grilled to delightful perfectionNumber 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
Directions
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.