Tag Archives: diet

Chicken Kebobs

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I love Kebobs.  I literally emptied out the refrigerator last night for dinner.  I had some chicken breast, pineapple, onions, peppers and zucchini, threaded the on the skewers brushed them with the most amazing barbecue sauce, grilled the and I cleaned the refrigerator and got dinner all at the same time! That’s winner, winner chicken dinner!  Best part, picky eaters welcomed, cause they can make up what they will eat, except my husband, cause he’d only pick meat!  My daughter doesn’t like grill zucchini, leave it off, the hubs won’t eat grill tomatoes, leave them off, I eat it all, so bring it on!PICS 041 kebobs 018

Spring is starting to arrive, the top picture is my new back door bestie and the second one is the peeping tome hummingbird!  It’s looks into the living room all the time, I really think it’s asking to come in, cause it’s not that warm just yet!

To make the skewers, I cut up and marinaded chicken at lunch time, had my veggies cut up so after work I just assembled and grilled.


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Sunday I made the best barbecue sauce, I took some Sweet Baby Ray’s barbecue sauce, added pineapple juice & Adobo sauce, which is the sauce that comes with Chipotle chilies.  It’s sweet and spicy and smoky and just plain good.  It was good brushed on the skewers and it was also good on a turkey burger I had with homemade french fries



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So good, if you don’t try the skewers try the sauce anyway!

Chicken Skewers

1 1/2 lbs. boneless chicken breast, cut into chunks

juice of 2 limes

3 cloves of garlic, roughly chopped

4 green onions, roughly chopped

salt & pepper

Add everything to a zip top bag and let it marinate for 4 to 6 hours

Veggies of your choice chopped into bite size pieces

Onions, Zucchini, Asparagus, Peppers, Egg Plant, Pineapple, tomatoes or Squash would all work well

I used

1 large onion

2 peppers

1 large zucchini

grape tomatoes

Barbecue Sauce:

1 cup of Sweet Baby Ray’s barbecue sauce

1/4 cup unsweetened pineapple juice ( I used the juice that came out of a can of pineapple)

2 to 3 TBSP of Adobo sauce ( add 1 to 2 taste and see if it’s hot enough

In a small sauce pan, add all sauce ingredients, bring to a boil and simmer for 5 minutes. This can be made ahead and stored in the frig.

Thread chicken and veggies on soaked skewers and drizzle everything with olive oil, salt & pepper.

On a grill heated to medium grill for three to five minutes on each side, brushing with the sauce., When chicken is done and veggies are tender crisp, serve with additional sauce and rice.

Grilled Chicken Fajitas



These fajitas were sooo good and healthy!  The meat was juicy and the peppers and onions were still crisp, plus the smoky taste from grilling everything.  Served on the low carb wrap, that was big but on 80 calories, so it was a total win.  I used just a little pepper jack cheese to top them off and that just tied everything together.


Start out by making a marinade, with Worcestershire sauce, olive oil, garlic, cumin, chili powder, lime juice, salt and pepper.



Divide the marinade in half, half in a bag with the sliced up chicken and keep half in the bowl for the veggies.


Let everything sit in the frig for a few hours. Then on the grill (I used a grill pan) start out grilling the chicken for few minutes, then add the onions & peppers


Then turn the chicken and toss the onions & peppers and cook until the chicken is done and put everything in the veggie bowl



Serve on low carb tortillas and top with a little cheese!

Grilled Chicken Fajitas

1 lb. chicken breast, cut into strips

1 onion, cut into  strips

2 to 3 bell peppers, cut into strips

1/4 cup of olive oil

3 Worcestershire sauce

3 cloves of garlic, minced

juice of 2 limes

1 TBSP Cumin

1 TBSP Chili Powder

1/2 tsp red pepper flakes

salt & pepper

4 low carb tortilla

4 oz. pepper jack cheese (optional)

Put the chicken breast in a zip top bag and in a bowl combine  olive oil, Worcestershire sauce, garlic, lime juice, cumin, chili powder, red pepper flakes, salt and pepper. Pour 1/2 the marinade over the chicken and put peppers and onions in the remaining marinade in the bowl. Refrigerate at least and hour.  In a grill pan or skillet, over medium heat, add the chicken and cook for 3 minutes, then add peppers and onion mixture.  Turn chicken after 5 minutes and toss peppers and onions at the same time. Continue to cook for another 3 to 4 minutes until chicken is done and veggies are starting to soften.  Serve in tortillas and add cheese if using