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.

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.

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.

AIR FRYER CHICKEN AND WAFFLE KABOBS

Steps:

• Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
• Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
• Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
• Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.

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.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

SPECIAL CHICKEN KABOBS

Steps:

• In a medium bowl, place the cubed chicken and onion juice. Mix in salt and pepper. Completely dissolve crushed saffron threads in the mixture. Cover and allow the chicken to marinate in the refrigerator 8 hours, or overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place the marinated chicken on skewers. Frequently brush with butter while cooking on the prepared grill. Turning frequently, cook until meat is no longer pink and juices run clear, or to desired doneness.