Oven Baked Chicken Kebabs
Oven Baked Chicken Kebabs
The post-op bariatric surgery diet is based on two primary focuses: protein and vegetables.
The good news is…we have A LOT of variety with those two focuses!
One great way to get a meal that balances protein and vegetables PLUS lots of flavor is to make kebabs. Chicken, steak, shrimp or pork plus bell peppers, onions, mushrooms, tomatoes, squash and oh so many more options!
I do prefer the chance to get my kebabs out on the grill. There is simply nothing like a fresh off the grill, charred kebab. I do recommend having some great kebab skewers for your grill like these highly rated skewers on Amazon! (Aff link): http://amzn.to/2Aj8vOq
Here are a few other kebab recipes I’ve shared in the past!
Chimichurri Grilled Chicken Kebab
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Oven Baked Chicken Kebabs
Ingredients
- 4 wooden skewers- soaked in water 30 minutes before
- 1 lb boneless chicken breast, cut in cubes
- 6 jalapeno peppers, halved and seeded
- 4 Roma tomatoes, quartered
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
Instructions
- Soak wooden skewers in water.
- Place cubed chicken in a medium bowl and add salt, pepper and cumin. Toss until chicken is evenly seasoned. Thread chicken, jalapeno and tomato on skewers.
- Place an oven rack to the highest position and turn oven to broil.
- Set kebabs on cooking stone or rimmed baking sheet lined in foil. Broil for 5-6 minutes, take kebabs out of oven to flip and return to broil 5 minutes more.
- Remove from oven, let cool until able to handle. Use a fork to remove chicken and vegetables from skewer onto plate for serving.