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Veggie Paleo Compromise

Sunday, July 14, 2013

Even though having a house full of people, kids, and pets makes me want to tear my hair out (or eat bag upon bag of sugar - wp.me/p1N36Q-dn ), I need to be clear – it’s my own personal issue. There is no reason for me to get this worked up about it.

First of all, my guests are my friends. Amazing people who have raised three adorable, very well socialized, very caring little girls. Their dog (a GSP rescue) is sweet, friendly, and wouldn’t hurt a fly. He just gets worked up every once in a while, as every dog does. Anyway, they drove across three states just to hang out with us – and hopefully I’m giving them a mini vaca also.

They brought their own food for their children. Rather then expect me to have on hand what they needed to support their family’s health and wellness, they brought what they needed with them. It makes perfect sense – even though this was something I got worked up about yesterday, it wasn’t because of what they did, it was because *I* chose poorly.

Anyway, I mentioned before that they have very diverse meal time preferences. And what can work for veggie lovers and meat lovers alike?

Kebabs. Or Kabobs. What determines the proper spelling of this? No matter how you spell it, they’re beautiful.

I had a bottle of Wegmans basting oil on hand, so I went to the Wegmans website (Wegmans is my favorite grocery store for so many reasons, recipes included - wp.me/p1N36Q-ad ) and found this recipe for Grilled Chicken Kabobs:


Basically, I reduced the amount of chicken the recipe called for and made two skewers with the chicken and two skewers without so that everyone could be satisfied. I also added some additional veggies (green and red pepper, and zucchini) so that my veggie eaters could have enough variety.

Really, kabobs are so easy to do. It just takes some time to chop and prep everything (I’d say it took about 30 minutes).


1 large yellow pepper; cored, seeded, cut in 1-inch squares
1 large orange pepper; cored, seeded cut in 1-inch squares
1 large green pepper; cored, seeded cut in 1-inch squares
1 large red pepper; cored, seeded cut in 1-inch squares
1 medium zucchini; cut into thick slices
1 small red onion; peeled, quartered and separated in layers
1 boneless chicken breasts (6 oz), cut in 1-inch cubes
Wegmans Basting Oil (this is a mix of grapeseed oil, canola oil, garlic, parsley and thyme)

1. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
2. Prepare kabobs by alternating peppers, onions, and chicken on skewers.
3. Drizzle lightly with basting oil. (Too much oil will cause flare-ups on the grill).
4. Place kabobs on grill, basted side down. Sear until chicken has changed color 1/4 way up from bottom, 1-2 min. Turn and brush seared side with basting oil. Sear other side. Turn again and brush. (This is where I swear by a silicone basting brush. These things can just go in the dishwasher when you are done. Also, important to have two on hand so that you don’t cross contaminate when working with a vegetarian’s meal).
5. Reduce heat to LOW. Turn frequently to prevent burning. Grill until internal temp of chicken reaches 165 degrees. Check by inserting digital thermometer half way into thickest part of chicken.

Nutrition Info (This is assuming this was 4 servings. I also served this on top of rice, which is not included in the nutrition info below.)

- Calories: 177.7
- Carbs: 17.9g
- Fat: 5.6g
- Protein: 16.1g
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Member Comments About This Blog Post
    Thanks for the recipe! It sounds great!

    1684 days ago
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