Barbecue Chicken Kebabs
Barbecue Chicken Kebabs
High protein weight loss surgery recipe on the grill
Why I like this for bariatric surgery patients
Whenever I am putting together a new recipe, I am always putting it through a filter of a handful of things.
The nutrition profile (protein focused, not containing starchy ingredients, mindful of heart healthy fats and fat content)
The ease of ingredients and preparation (things you can buy in most stores, something that can be pulled together on a busy week night)
Is it adaptable to bariatric portions and helps patients focus on small bite sizes
This is why I liked this recipe for bariatric surery patients. I like the idea of using kitchen shears to cut the sizes of chicken down into one inch pieces. Not only does this speed up cooking and get a little bit of sauce to cook on each bite, it also encourages patients to listen to their own pouch for fullness cues instead of a set portion (like a burger patty).
The chicken will still need to be cut down into small bite sizes but these pre-cut chicken pieces can easily be stored for later and even frozen for protein at other meals.
Grilling Recipes are the bees knees
Oh the ways I could count my love for my grill. Once I really understood how easily and quickly I could get it up and running while I dash into my kitchen and out my patio door, I could not stop!
The moment the weather complies, I uncover my grill and scrub it down for the season.
I love how I can batch cook so easily: pork chops, chicken breast, zucchini, asparagus, burgers.
My favorite thing in the summer is cooking plenty so I have extra time to enjoy the sunshine and summer nights on the other days because I have plenty of food.
I find it easy to get creative with flavors between marinades, spices and dry rubs. One quick post to your friends on what they like to grill will give you a whole new world of options. Most often, they are focused on fresh and lean meats!
Other kebab recipes on Bariatric Food Coach
Barbecue Chicken Kebabs
Equipment
- Grill Skewers
Ingredients
- 1 lb chicken boneless, skinless
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 sweet bell pepper mini
- 4 tbsp barbecue sauce lowest sugar available
Instructions
- Heat and outdoor grill to medium high heat between 350-400
- Use kitchen shears to cut anything unwanted from the chicken breast. Then cut into once inch pieces and place into a large plastic food storage bag.
- Season the chicken in the bag with salt and pepper. Add 2 tbsp of barbecue sauce and toss to coat.
- Use a small pairing knife to remove the core and seeds of the mini bell peppers. Cut the pepper in half lengthwise and again crosswise.
- Thread two pieces of chicken to every one piece of bell pepper on a grill skewer. If no metal skewers, can use wooden if soaked in water for 30 minutes prior to grilling.
- Add skewers to heated grill and close lid. Flip after 5 minutes and close lid again. After 3 minutes, open lid and brush on additional sauce if desired. Continue cooking until meat thermometor reads 160 F.
