Try this Preventions Perfect Kabobs recipe, or contribute your own.
Suggest a better descriptionPreparation: SOAK 12 bamboo skewers in water. 1. Prepare marinade in blender on HIGH for 1 min.; use half as marinade and reserve rest for later basting. 2. Cut chicken breast into 6 equal 1 1/2-in. pieces. Rinse 6 sea scallops. Combine chicken and scallops with 1/2 c. yogurt marinade in a zipper-lock bag. Massage to coat; refrigerate 1 hr. 3. In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes in half. Peel the carrots and cut three 1 1/2-in. pieces from thick ends. Trim outer leaves from brussels sprouts; wash sprouts. Place potato halves in boiling water. After 1 min., add carrot pieces; 1 min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and 6 prunes to the boiling water. Cook 1 min.; drain. Cool on a plate. 4. Wash and trim 1 small yellow squash. Cut into six 3/4-in. slices Cut six 1 -1/2 in. sweet red bell pepper chunks. 5. Using TWO 6-in. bamboo skewers for each kabob, insert in a parallel manner, one at a time, 1/4 in. apart, piercing (in order): carrot (sideways; across the grain), prune, chicken, squash, red pepper, sprout (sideways; across the grain), scallop, apricot and potato (round end to outside). Using the same parallel-skewers method, make 5 more kabobs. 6. Preheat broiler or grill to HIGH. Spray broiler pan with no-stick spray. Place 3 to 4 in. from heat. To grill, place kabobs directly on hot grid. Baste kabobs with had remaining marinade. Broil 7 to 9 min. (grill 5 to 6 min.). SERVE with Chunky Garden Yogurt Sauce and a salad: Preventions Parsley Laden Tabbouleh; Spinach-Yogurt Salad PANTRY: FATTOUSH - Bread salad, based on a selection of greens and herbs (purslane, parsley, mint, arugula, sumac) blended with toasted pita bits and fresh tomatoes. TABBOULEH - Salad of bulgur mixed with chopped tomatoes, onion, mint, parsley, olive oil and lemon juice.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 198 | ||
Calories from Fat: 11 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 82.2mg | 3 % | |
Potassium 954mg | 25 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 33g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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