Best 3 Low Fat Chicken Kabobs Recipes

Indulge in the exquisite flavors of our delectable low-fat chicken kabobs, where succulent chicken meets a symphony of aromatic vegetables, grilled to perfection. These kabobs offer a healthy and flavorful twist on a classic dish, featuring lean chicken marinated in a tantalizing blend of herbs, spices, and lemon juice, ensuring a juicy and tender bite in every morsel. Accompanied by crisp bell peppers, tender zucchini, and savory onions, each skewer bursts with vibrant colors and tantalizing aromas. Whether you're grilling outdoors or using a grill pan indoors, these low-fat chicken kabobs are a breeze to prepare and cook, making them an ideal weeknight dinner option or a delightful addition to your next barbecue gathering. With three flavor-packed variations to choose from, including a zesty Lemon-Herb Marinade, a tangy Greek Marinade with feta cheese, Kalamata olives, and oregano, and a spicy Harissa Marinade with a touch of heat, our low-fat chicken kabobs cater to diverse taste preferences. Get ready to embark on a culinary journey that promises satisfaction with every bite.

Here are our top 3 tried and tested recipes!

LIGHT CHICKEN KABOBS

Light Chicken Kabobs image

Margaret Balley of Coffeeville, Mississippi shares her flavorful recipe for Light Chicken Kabobs. "They're easy to make ahead and grill in less than 30 minutes," raves Margaret.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
2 large green peppers, cut into 1-1/2 inch pieces
2 large onions, cut into 18 wedges
18 medium fresh mushrooms
1 bottle (8 ounces) low-fat Italian salad dressing
1/4 cup light soy sauce
1/4 cup Worcestershire sauce
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 210 calories, Fat 4g fat (0 saturated fat), Cholesterol 74mg cholesterol, Sodium 673mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories Main Course

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

LOW FAT CHICKEN KABOBS

Low Fat Chicken Kabobs image

This is a great way to prepare chicken, it tastes great and it's good for you. A good alternative to typical barbecue food.

Provided by Chef Zenia

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 pinch saffron thread
3/4 cup plain nonfat yogurt
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1 small shallot, minced
1 clove fresh garlic, minced
1/4 teaspoon garlic powder
1 1/2 lbs chicken breast tenders, cut into 1 1/2 inch cubed pieces

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.

Tips:

Use boneless, skinless chicken breasts or thighs: These cuts of chicken are lean and cook quickly, making them ideal for kabobs.
Cut the chicken into 1-inch pieces: This will ensure that the chicken cooks evenly.
Marinate the chicken for at least 30 minutes: This will help to flavor the chicken and make it more tender.
Use a variety of vegetables for your kabobs: This will add color, flavor, and nutrients to your dish.
Cook the kabobs over medium heat: This will help to prevent the chicken from drying out.
Serve the kabobs with your favorite dipping sauce: This could be a yogurt sauce, a tahini sauce, or a chimichurri sauce.

Conclusion:

Chicken kabobs are a delicious and healthy meal that can be enjoyed by people of all ages. They are easy to make and can be cooked on a grill, in a skillet, or in the oven. By following the tips above, you can make sure that your chicken kabobs are flavorful, juicy, and cooked to perfection.

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