Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you're ready to cook. Try serving the kebabs with Cheddar and Almond Broccoli Salad

Emily Nabors Hall
Recipe by Cooking Light August 2016

Gallery

Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken kebab and 2 vegetable kebabs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Combine first 7 ingredients in a bowl. Thread chicken onto 4 (10-inch) skewers. Thread tomatoes, bell peppers, and onion alternately onto 8 (10-inch) skewers. Brush chicken and vegetable kebabs with half of buttermilk mixture.

  • Coat grill grates with cooking spray. Place kebabs on grill; grill 5 minutes. Turn and grill 5 minutes or until chicken is done, brushing chicken and vegetables with remaining buttermilk mixture. Remove kebabs from grill. Sprinkle with salt and black pepper.

Nutrition Facts

282 calories; fat 5g; saturated fat 1g; mono fat 1.3g; poly fat 0.8g; protein 39g; carbohydrates 20g; fiber 2g; cholesterol 109mg; iron 1mg; sodium 462mg; calcium 63mg; sugars 7g; added sugar 7g.
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