Low Fat Chicken Kabobs Recipes

GRILLED BARBECUE CHICKEN KABOBS

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
• On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
• Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.

LOW FAT CHICKEN KABOBS

Steps:

• Put saffron in a small cup with 2 tbsp hot water.
• Let soak for a few minutes.
• In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.
• Add saffron and soaking liquid.
• Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
• Light an outdoor grill or heat a stovetop grill pan.
• Thread the marinated chicken pieces onto skewers.
• Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

LIGHT CHICKEN KABOBS

Steps:

• Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag. , In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally. , Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.