*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Having made kebobs for my work for customers, I have to add a few hints---First put the vegetables on a separate kebob than the meat as they don't cook in the same time. (Meat needs a longer cook time and must be 165 degrees to be properly done) Also using the bullion cubes as seasoning is raising the salt level of the finished product. You could avoid this by using liquid broth and marinate everything (meat separate from vegetables) prior to putting on kebobs. Kebobs are a great cooking tool but preparation is a little work, a great way to get the family involved in preparation
Thanks for this great recipe. This will be in our family's steady rotation. Tweaks I made: Used chicken thighs rather than breasts. Doubled the garlic and pineapple amounts. Added s&p and finely chopped fresh parsley at grill time. Replaced bouillon cubes with 1 cup of bone broth.
This is delicious. I used a little extra red pepper flake for some extra heat. Definitely a summer favorite in our household. You could add some more veggies. I'll probably use green and red peppers next time.
Served this with coconut jasmine rice (used coconut water and coconut milk to cook rice). Made it “as is” the first time and it was great! Second time I included zucchini and was also delicious. This recipe has been added to our rotation. I think next time I will use either pineapple or lime juice instead of lemon. You can also use a grill basket if you don’t have time to use skewers or don’t have skewers.