KABOBS – A GREAT LOW CALORIE BARBECUE DISH
Kabobs are an easy, delicious way to have a meal that can be quite low in calories and carbohydrates. I say “can” because it all depends on what foods you select for your kabob. I think that in a previous post I mentioned that some of my better cooking successes come from my cooking failures. Well today’s recipe is one of those. I really do like kabobs, but they are supposed to be foods skewered on a stick and (preferably) cooked on a grill. Well every time I tried that, when I would turn the skewer something would rotate resulting in one side being badly overlooked. Often something would fall off and end up in the fire. Also, with just two of us, firing up the charcoal grill, getting the coals just right ——- and on and on. It’s rather a pain to say the least. My solution is these kabob baskets. They eliminate all the rotating and slipping off issues entirely, and they hold more food than skewers (yeah !). I turn my oven on broil, get it as hot as it will go and cook them on the oven. I put them on the top rack and put my largest pizza tin on the lower rack to catch all the drippings. The food you put in the baskets is up to you. Just watch the calories and carbs. Before diabetes, I used to make rice pilaf and empty the baskets on a nice bed of that. With diabetes, I forgo the rice and just empty the baskets on my plate and enjoy.
Ingredients
- Any vegetables you like. I use yellow, green and red bell peppers, sliced lengthwise; small button mushrooms; onions, sliced; yellow squash (crook neck or yellow zucchini); cherry tomatoes or larger ones quartered;
- Very large shrimp; scallops.
Instructions
- Wash, clean trim all veggies.
- Slice peppers, onions and squash.
- Open each basket and arrange the veggies and seafood in an alternating pattern.
- Close baskets
- Baste one side with melted butter (or lemon, or lemon butter, or melted butter mixed with your favorite
- vegetable or seafood seasoning).
- Place in pre-heated broiler with basted side toward the heat. Turn approximately every 10 minutes, basting each side as you turn.
