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Thrill of the Grill: Healthy Kabob Recipes

by Amie Valpone

Kabobs are an easy, healthy and delicious dish to enjoy all summer long

Summer is the ideal time for grilling, and there’s no better reason to fire up your grill than to make healthy and delicious kabobs! These kabob recipes are loaded with protein, healthy fats and fiber, so you can feel good about serving them all summer long.

Whether you’re entertaining or having a quiet night at home, these easy meals will surely satisfy your taste buds. They take less than 10 minutes to grill, so they’re an easy last-minute meal when you’re in a pinch.

If you prefer, substitute the chicken and tuna in the recipes here for grass-fed beef or lamb. Everyone’s taste is different, so feel free to add in whatever protein suits your mood. You may also want to serve slices of ripe avocado with your skewers after you’ve grilled them, for a creamy addition to your meal.

Lemon Pepper Kabobs

Serves 4–6

3 tablespoons extra virgin olive oil

Juice of 1 large lemon

2 garlic cloves, minced

1 tablespoon finely chopped fresh parsley

1/2 teaspoon sea salt

1/2 teaspoon pepper

Pinch cayenne pepper

1 pound organic skinless chicken breasts, cut into bite-size pieces

2 red bell peppers, cut into bite-size pieces

1 large zucchini, cut into bite-size pieces

1 large red onion, cut into bite-size pieces

1 pint grape tomatoes

Wooden skewers, soaked in water for 1 hour before using


1. Whisk the oil, lemon, garlic, parsley, salt, pepper and cayenne. Mix well and add the chicken. Toss to coat, cover and let sit to marinate in the fridge for at least 1 hour 30 minutes.

2. Preheat the grill to medium heat.

3. Place the chicken and veggies on soaked skewers and grill until chicken is fully cooked and no longer pink inside, and veggies are tender, about 10 minutes. Use tongs to turn the skewers after 5 minutes of cooking so the skewers cook evenly.

4. Remove from the grill and serve warm.

Tuna Steak Kabobs

Serves 4–6

12 ounces skinless tuna steaks, cut into 1-inch cubes

2 tablespoons tamari

1 tablespoon water

1 large scallion, thinly sliced

1/4 teaspoon ground ginger

1 large pineapple, cut into 1-inch cubes

1 yellow or orange bell pepper

1 pound organic skinless chicken breasts, cut into bite-size pieces

2 large red onions

2 tablespoons pure maple syrup

Pinch black pepper, to taste

Skewers, soaked in water before using


1. Place the tuna in a sealable plastic bag with the tamari, water, scallions and ginger. Place in the fridge to marinate for 1 hour.

2. Preheat the grill to medium heat.

3. Place the tuna, pineapple, bell peppers and red onions on the skewers.

4. Combine the maple syrup and pepper in a small bowl.

5. Brush the maple syrup on the veggies and tuna on the skewers and grill for 5-10 minutes, turning after 5 minutes to ensure the kabobs are completely cooked.

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