Low Sodium Classic Shish Kebab
Elevate your grilling game with this *Low Sodium Classic Shish Kebab* recipe, a heart-healthy twist on a beloved cookout favorite! Featuring tender, marinated chicken breast paired with vibrant red and green bell peppers, juicy zucchini, and sweet red onion, each skewer is bursting with color and flavor. The zesty, herb-infused marinade—crafted from olive oil, fresh lemon juice, and a fragrant blend of garlic powder, cumin, oregano, and onion powder—proves you don’t need excess salt to deliver big taste. Perfect for a quick 30-minute prep and 15-minute grill session, these kebabs are an easy, wholesome dinner option for busy weeknights or weekend gatherings. Serve with your favorite low-sodium dipping sauce or salsa, and enjoy a light yet satisfying dish that’s as good for your health as it is for your taste buds! Keywords: low sodium, shish kebab, healthy grilling recipe, chicken skewers, heart-healthy meals.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 1 large zucchini
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 6 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Cut the chicken into 1-inch cubes and set aside.
Chop the red and green bell peppers, red onion, and zucchini into 1-inch pieces to match the size of the chicken cubes.
In a large mixing bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, ground cumin, black pepper, and dried oregano to make the marinade.
Add the chicken and chopped vegetables to the marinade. Toss well to ensure that all pieces are well coated. Cover and refrigerate for at least 1 hour, allowing flavors to meld.
Preheat the grill to medium-high heat.
Thread the chicken and vegetable pieces onto the soaked skewers, alternating between chicken, bell peppers, onion, and zucchini.
Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender yet slightly crispy.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve warm with a side of your favorite low-sodium sauce or salsa.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 34.5 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2708 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
