Rosemary chicken skewers
At fewer than 300 calories a serving, this dish brings big Greek flavor to your table without adding inches to your hips. Use fresh herbs for the most flavorful results.
- 1 teaspoon fresh lemon zest
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon lemon juice
- 1/3 cup extra virgin olive oil
- 1 pound boneless chicken breast
- 1 pint grape tomatoes
- 2 zucchini
- Mix all of the ingredients except the chicken, zucchini and tomatoes, and let the flavors blend while you prepare the chicken.
- Cut the chicken into 18 evenly sized chunks.
- Cut the zucchini in chunks.
- Place the chicken in half of the olive oil mixture to marinate for at least 15 minutes.
- Place the zucchini in the other half of the olive oil mixture to marinate.
- Remove chicken from the marinade and throw away the marinade.
- Remove the zucchini from its marinade, reserving the marinade.
- Heat the grill to medium high.
- Place three pieces of chicken on each skewer, alternating with tomato and zucchini.
- Brush generously with the reserved marinade.
- Grill for four to seven minutes on each side, occasionally brushing with marinade.
Caribbean skewered shrimp
6 Main dish servings
This spicy, sweet dish will serve six as a main course or 12 as an appetizer. With just 112 skinny calories per serving, you may want to indulge every day!
- 1/2 cup lime juice
- 1/2 cup dark rum
- 1-1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 1 tablespoon chopped fresh cilantro
- 4 teaspoons brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 12 large shrimp
- 12 chunks fresh pineapple
- 1 bell pepper
- 1 onion
- Combine the lime juice, rum, cilantro, crushed pepper, garlic and brown sugar in a saucepan over high heat.
- Bring to a simmer and add the cornstarch and water mixture, whisking constantly.
- Reduce the heat and cook for a minute or so until the sauce thickens to a glaze consistency.
- Remove from the heat, taste, and adjust seasoning as desired.
- Skewer the shrimp, alternating shrimp, pineapple, onion and bell pepper chunks.
- Brush generously with the glaze.
- Grill for two or three minutes per side on a medium-high grill, or until the shrimp is cooked through. Be careful not to overcook.
Tips for super skewers
- Using wood skewers, which stay cool to the touch, is safer than using metal, especially if you are serving to a group that includes children.
- Soak the skewers in water for 20 minutes to help prevent scorching. They will probably scorch anyway, but at least you tried, right?
- Keep plenty of space between the ingredients on the skewers. Crowding will cause uneven cooking.
- Brush the grill with a little vegetable oil to prevent sticking.
- Always throw away wooden skewers after they have been used.