Sugar-Free Mixed Kebab
Elevate your grilling game with this vibrant and flavorful Sugar-Free Mixed Kebab recipe, a protein-packed medley that's both healthy and satisfying. Featuring tender chunks of marinated chicken breast and boneless lamb leg paired with a colorful array of bell peppers, zucchini, and red onion, these kebabs are seasoned with a zesty blend of cumin, paprika, coriander, and garlic for layers of bold, smoky flavor. Perfect for outdoor cookouts or a quick weeknight dinner, this recipe shines with a tangy homemade yogurt-parsley dipping sauce that complements the char-grilled goodness. With no added sugars and a focus on wholesome ingredients, these kebabs are a crowd-pleasing option for health-conscious grilling enthusiasts. Whether you're catering to keto, paleo, or sugar-free lifestyles, this recipe delivers taste without compromise!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 500 grams Lamb leg (boneless)
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Red onion
- 1 medium Zucchini
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 pieces Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 2 teaspoons Ground coriander
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 150 grams Yogurt (unsweetened)
- 2 tablespoons Fresh parsley
- 12 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breast and lamb leg into 1.5-inch cubes and place them in a large mixing bowl.
In a small bowl, mix the olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, salt, and black pepper.
Pour the marinade over the cubed chicken and lamb, and mix well to coat all pieces evenly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for better flavor.
While the meat is marinating, cut the red bell pepper, green bell pepper, red onion, and zucchini into thick chunks similar in size to the meat pieces.
Preheat an outdoor grill or grill pan on medium-high heat.
Thread the marinated meat and vegetables onto the soaked skewers, alternating between chicken, lamb, and vegetables for variety.
Place the skewers on the preheated grill, turning occasionally, and cook for about 10-12 minutes, or until the chicken and lamb are fully cooked and the vegetables are charred and tender.
In a small bowl, mix the unsweetened yogurt with freshly chopped parsley to make a dipping sauce. Serve the kebabs hot with the yogurt sauce on the side.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 8680 mg | 377% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 38.4 g | ||
| Protein | 267.7 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4996 mg | 106% | |
*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.
