Kabobs are a well-known and popular Middle Eastern dish. Normally they are made with fatty cuts of meat such as lamb or beef, but this recipe uses leaner chicken breasts.
- 2 red bell peppers
- 1 red onion
- 1 small eggplant
- 6 chicken breasts
- 3 tablespoons olive oil
- 1 lemon
- 2 teaspoons cumin
- 2 teaspoons coriander
- ½ tablespoon paprika
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon pepper
- 12 wooden kabob sticks, soaked in water for 20 minutes
Cut the peppers, onion and eggplant into large chunks and place in a large bowl. Cut the chicken into large chunks and place in a separate bowl. In a third bowl make a marinade by whisking together the olive oil, juice of the lemon, the spices, salt and pepper.
Pour half the marinade mixture in the bowl with the vegetables and half into the bowl with the chicken. Stir each bowl so that the vegetables and the chicken are well coated.
Thread the vegetables and chicken alternately onto the prepared kabob sticks. Make sure to leave at least 2 inches of space free on each end to help with handling. Place completed kabobs on hot grill or grill plate and cook over medium heat, turning the kabobs every few minutes to make sure they are cooked evenly. Once the meat is fully cooked, about 8-10 minutes, remove from heat and serve.
Cook’s tip: Soak the skewers in water first to help prevent burning. Also spray the grill top well to avoid sticking.
Nutrition Analysis: 230 cal, 10 g fat, 85 mg chol, 250 mg sodium, 6 g carbs, 2 g fiber, 3 g sugar, 27 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.