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180° Spicy Three Pepper Kebabs

Updated: Jan 28, 2020

180° Spicy Three-Pepper Kebab with Garlic Chipotle Veggies Makes 4 (adult) servings


1 ½ lbs Lean cut of steak like top sirloin (or boneless/skinless chicken breast as pictured) cubed 1 lg red onion, cut large chunks 8 oz of whole fresh mushrooms 1 lb bag of multicolored Baby Bell peppers, sliced in half, stem removed (you may not need the whole bag, depending on how many peppers you want in the mix) 2 small zucchini, cut into thick discs

Rub for meat: (you may not need all of this for this meal. Coat based on how much heat and flavor you’d like your meat to have) 1 TBS + 1 tsp fresh ground sea salt (to taste, you may want less) 1 TBS + 1 tsp dried oregano leaves (I like to use Mexican oregano, but you can use what you have on hand) 1 TBS + 1 tsp paprika (I prefer smoky paprika) 1 TBS + 1 tsp dried thyme leaves 2 tsp garlic powder 2 tsp onion powder 2 tsp black pepper (to taste, you may want less heat) 2 tsp ground white pepper (to taste, you may want less heat) 1 tsp ground red pepper (to taste, you may want less heat) I like Ancho chili pepper here, but you can use regular red pepper, cayenne, whichever you prefer for heat and flavor. Veggie Marinade: Avocado Oil SPRAY (better flavor and higher heat resistance than EVOO) Grill Mates Chipotle and Roasted Garlic seasoning (McCormick spice bottle) ***This seasoning has NO sugar and is Non MSG… just straight up seasoning blend! Surprisingly, Weber and McCormick have a few of these acceptable seasoning mixes. Instructions:

For meat: Cut steak into cubes and then toss in bag of bowl with seasoning. Coating lightly for less heat and flavor, coating heavily for a lot of heat and flavor. For Veggies: Cut all veggies as instructed. Place in large bowl and spray LIGHTLY with Avocado oil and then sprinkle with seasoning until coated to the degree you’d like. These should not look or be heavily coated, but you should be able to tell they have the seasoning on them. Put on skewers and BBQ. TIP: I like to put all veggies on separate skewers and all meat on others so that I can let them cook at different lengths of time and then put them in a big bowl mixed together to serve. Allows my meat and veggies to be cooked separate lengths of time, so neither is over or undercooked.

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