Hot off the Grill: Healthy Recipes for a Summer Barbecue

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An easy slim-down trick? Fire up the barbecue. These seven delicious recipes trim calories and fat while kicking up the flavor.

Pork & Veggie Kebabs

Makes: 4 servings

Prep: 15 minutes

Marinate: 1 hour

Grill: 10 minutes


4 tablespoons olive oil

2 garlic cloves, chopped

Zest and juice of 1 lemon

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon sugar

1/2 teaspoon salt, plus more for serving

1/4 teaspoon black pepper

1 1/4 pounds boneless pork chops (3/4 to 1 inch thick), cut into 1-inch pieces

2 medium zucchini, cut into 1/2-inch slices

2 medium summer squash, cut into 1/2-inch slices

12 cherry tomatoes


1. For marinade, whisk together oil, garlic, and lemon zest and juice in a small bowl. Stir in parsley, rosemary, thyme, sugar, 1/2 teaspoon salt, and the pepper.

2. Place pork in a large resealable bag and spoon in 4 tablespoons of the marinade. Place zucchini, squash, and tomatoes in another large resealable bag; cover with the rest of the marinade. Seal both bags and shake to coat. Refrigerate for 1 hour, turning after 30 minutes.

3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.

4. Thread metal skewers separately with pork and vegetables. Grill vegetables about 5 minutes per side and pork about 3 minutes per side, or until internal temperaturereads 155 degrees F. on an instant-read thermometer.

5. To serve, season with salt to taste.

Nutrition facts per serving: 367 calories, 36g protein, 9g carbohydrate, 21g fat (4g saturated), 2g fiber

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