Tuesday, September 18, 2012

Healthy Oven Kabobs

I came up with this idea while trying figure out how to use a few bell peppers I'd bought in an unorthodox way. I usually make fajitas with my bell peppers, but since I am trying to rotate my diet and eating habits I tried something different. I have made kabobs on the grill before, but I don't have a grill here in Miami ;( so that option was out, but that didn't mean the idea of kabobs were!

I dusted off my old (and hardly used) roasting pan for this quick, fun to
make, easy and tasty meal. Prep time was about 30 minutes and cook time was 15-20 minutes.


-1 pound of meat of your choice, cut into chunks
(I used turkey, however chicken or steak works well too)
-3 bell peppers in various colors
-1 onion (I used red onion, yellow or white is fine)
-your favorite marinade
-kabob sticks

1. Soak your kabob sticks in a pan of water for about an hour before assembling the kabobs. This keeps the wood from burning in the oven.

2. Place your chunked meat in a ziplock bag and season with your favorite marinade. (I used a pesto sauce, however you could use Italian dressing, a basic vinaigrette or any other marinade of your choice. This is where you can get creative and add your own touch.)

3. Place marinated meat in the fridge while preparing your veggies. Cut the peppers and onion into chunks about the size of your meat chunks.

4. String meat and veggies on kabob sticks, adding a piece of meat then alternating peppers and onions. I like to have more veggies than meat on each kabob, but this is entirely up to you.

5. Arrange assembled kabobs on roasting pan. Your roasting pan should have breathable slits allowing the meat to cool through without needing to be turned. It also should have a drip pan an inch or so beneath which will catch any fat from the meat.

6. Cook on 400 degrees for 15-20 minutes or until meat is done. Serve with rice or alone with barbecue sauce.