Chicken Kabobs Low Cal Recipes

CHICKEN KABOBS (LOW CAL.)

Steps:

• Mix the russian dressing,soya sauce and brown sugar in a bowl (no need to heat),I usually make a double batch so there is lots of marinade for the reserve. When well mixed, reserve 1/4 to 1/2 cup of marinade to use for brushing on the skewers.
• Cut chicken breast,onion and peppers into 1 to 2 inch cubes (chicken shrinks quite a bit so don't cut too small).
• Put chicken into the marinade and refegerate for 2 to 4 hours.
• Soak wooden skewers for 1/2 hour or so.
• Take chicken out of fridge.
• Dip pepper in marinade and push onto skewer to the end, then chicken, then dip onion in marinade and push onto skewer.
• Repeat untill there is none left, alternating vegtables with chicken.
• You can also use straight vegetables if you want on some.
• Put skewers on Bar-B-Q or oven at 375 f.
• Turn and brush with reserve marinade frequently so the chicken doesn't dry out.
• Don't worry if the edges of the vegetables burn a little, it actually adds flavor just keep adding reserve marinade on top of them.
• Cook until chicken is cooked.(cut into to make sure).
• You can also use beef for the skewer if you like (I prefer chicken as the beef tends to dry out abit, plus not low cal.).
• Serve with rice or baked potatoes.
• Enjoy.

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.