Low calorie skewer recipes

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Cooking skewered ingredients on the grill is not only delicious -- it is healthy, too. This fuss-free cooking technique helps the food retain its color and fresh flavor. Just make sure that you always cut your ingredients to equal sizes so that they cook evenly.

Rosemary chicken skewers

6 Servings

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


  1. Mix all of the ingredients except the chicken, zucchini and tomatoes, and let the flavors blend while you prepare the chicken.
  2. Cut the chicken into 18 evenly sized chunks.
  3. Cut the zucchini in chunks.
  4. Place the chicken in half of the olive oil mixture to marinate for at least 15 minutes.
  5. Place the zucchini in the other half of the olive oil mixture to marinate.
  6. Remove chicken from the marinade and throw away the marinade.
  7. Remove the zucchini from its marinade, reserving the marinade.
  8. Heat the grill to medium high.
  9. Place three pieces of chicken on each skewer, alternating with tomato and zucchini.
  10. Brush generously with the reserved marinade.
  11. 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


  1. Combine the lime juice, rum, cilantro, crushed pepper, garlic and brown sugar in a saucepan over high heat.
  2. Bring to a simmer and add the cornstarch and water mixture, whisking constantly.
  3. Reduce the heat and cook for a minute or so until the sauce thickens to a glaze consistency.
  4. Remove from the heat, taste, and adjust seasoning as desired.
  5. Skewer the shrimp, alternating shrimp, pineapple, onion and bell pepper chunks.
  6. Brush generously with the glaze.
  7. 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.

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