Create Juicy Kebobs on the grill with RM culinary chef, Jan D’Atri. Pair with a Crunchy Pickle Salad to complete the meal.
Juicy Kebobs
Ingredients:
- Steak or chicken breast cut into 1” cubes
- Peppers, red onion, fennel cut into 1” cubes
- Skewers
- Salt and pepper to taste
Directions:
- Cut steak or chicken breast into about 1” inch cubes.
- Cut peppers, red onion, and fresh fennel into 1“or 2” inch pieces.
- Skewer meat and veggies, and put on the grill until charred or done.
- Season with a little salt and pepper to taste, and enjoy!
Crunchy Pickle Salad
Ingredients:
- ½ of a sweet yellow onion
- 1 bulb of fennel
- 6 small dill pickles
- ¼ of a cup of fresh dill
- 3 tablespoons of red wine vinegar
- 3 tablespoons of the dill pickle juice
- 2 teaspoons of Dijon mustard
- ¼ teaspoon of crushed red pepper flakes
- Salt and pepper to taste
Directions:
- Chop the pickles, and cut the onion and fennel into thin slices.
- In a bowl, add the sliced fennel, the onion, chopped pickles, and ¼ cup of fresh dill.
- Add 3 tablespoons of red wine vinegar, 3 tablespoons of the dill pickle juice, 2 teaspoons of Dijon mustard, ¼ teaspoon of crushed red pepper flakes, and salt and pepper to taste.
- Give it a good stir, and it’s time to eat!
Video Transcript
One of the best ways to feel the thrill of the grill is with tasty barbequed kebobs, a complete meal with proteins and lots of great veggies. And the perfect companion to kebobs, is this delicious, crunchy pickle salad.
Hi, I’m Jan D’Atri, and this is clean eating, the Red Mountain Way.
So let’s get grilling! Here’s what you’ll need: starting with protein. I chose a steak and chicken breast. You can do both, or one or the other. You’ll cut them into about 1” inch cubes. For the veggies, I’ve got a variety of peppers, red onion, and fresh fennel. You’ll cut them into 1“or 2” inch pieces, too. Now once you’re prepped, you’re ready to skewer, and what a healthy meal!
Steak, one of the best protein sources, helps to increase muscle mass, and keep your skin, blood, and bones in good shape. Chicken of course, is another great source of lean protein. It has what your body needs: vitamin B-12, zinc, and iron. And you can’t go wrong with these veggies, low in calories and rich in vitamin C and other antioxidants. So once your skewers are done, just line them up on your grill. The only thing I’m using to season them is a little salt and pepper. Get them on the grill, and cook them until they’re charred and done. Boy oh boy do those look scrumptious and so good for you!
Okay, now for the tangy salad! We’re going to use half of a yellow onion, a bulb of fennel, and six small dill pickles. We’ll chop the pickles, and cut the onion and fennel into thin slices. Now in a bowl, I’m adding the sliced fennel, the onion, chopped pickles, and ¼ cup of fresh dill. Wow does that add a delicious twist! Next, 3 tablespoons of red wine vinegar, 3 tablespoons of the dill pickle juice, 2 teaspoons of Dijon mustard, ¼ teaspoon of crushed red pepper flakes, and salt and pepper to taste. Now the fennel in this salad is so rich in antioxidants, and the dill is so low in calories but super high in nutrients. And the flavor, zesty and satisfying. Give it a good stir, and it’s time to eat!
A nice helping of crunchy pickle salad and a hearty skewer of goodness, now that’s clean eating, the Red Mountain Way! For more healthy recipes, visit redmountainweightloss.com.
Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.
With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author, Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.
Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!
