Bethany Frazier
Price Chopper Dietitian
Summer is upon us, which means it’s finally time to dust off those barbecues.
Where There’s Smoke, There’s Kabobs
As opposed to wintertime favorites like soups and casseroles, which often have many heavy and complex ingredients, cookout season means we can keep the ingredient list simple–all you need is a protein or vegetable for a healthy, clean meal.
Get Your Greens
Lightly toasted or charred, fruits and vegetables are always terrific choices for grilling. Here are some tips to get you going.
- Lightly brush your veggies with olive oil or a vinaigrette to help them maintain their moisture while they cook.
- Choose good griller veggies. Mushrooms, onions, peppers, and summer squash make tasty options, combining the sweet and the savory.
- You can barbecue your dessert, too–heating fruit will brighten its natural sweetness. Throw some watermelon, pineapple, peaches, or bananas on the grill.
Meat
If you want to add protein to your grilled veggies, there are a few simple ways to keep poultry, pork, fish, and beef flavorful and nutrient-dense.
- Add flavor and texture with marinades. Make sure to remove any extra marinade before placing it on the grill to keep your grill flare-up free and your meat tender.
- Keep it short and sweet. Meats can be grilled in smaller pieces for quicker cook times (kabobs are an excellent choice!), or pre-roast in the oven before adding some char on the barbecue.
- Watch the temperature. Poultry is best cooked to 165 degrees, while beef, pork, and fish should be cooked to 145 degrees.
Get this cookout season off the ground with these delicious Honey Chicken Kabobs.
