Summer on a Stick

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Summer on a Stick - Four Kebob Creations to Keep your Weight In Check

As we approach peak grilling season here in the GTA it's hard to think of anything but sweet and saucy ribs, juicy cheeseburgers and butter enveloped corn for those holiday cookouts and warm weather vacations. And after months of crock-pot dinners and roasted root vegetables, who could possibly blame us?  Unfortunately these long-awaited grilled delights last longer on the hips than the lips, causing summer to be the season of unwanted weight gain.

Are you surprised?  Most of us think of summer as the season of salads, pick-your-own fruits and veggies and grilled chicken, but in reality it's one of overindulgence (hello, summer cocktails) and heat-induced lethargy. Not to worry though, for you can have your grill and eat it too with these five kebob creations designed to feed your cravings while keeping calories in check.

Cold Kabobs

Make healthy no-cook appetizers out of the following combinations:

  • Cherry tomatoes, bocconcini and basil
  • Olives, feta and watermelon
  • Brie, strawberries and green grapes


Fish Kabobs

Marinated fish threaded onto a wooden skewer makes for a nutritious addition to any barbecue.  

  • Shrimp, scallop and whitefish
  • Salmon, red onion and yellow peppers                         

Meat Kebobs

Any combination of the following will create a fabulously flavoured kabob. Marinade meat and veggies in a combination of 1 part Dijon to two parts olive oil, chopped fresh herbs and fresh ground pepper for a wholesome summer meal.

  • 1-2" pieces of meat (chicken or turkey breast, lean steak or pork tenderloin) alternately skewered with fresh veggies (red onion, assorted peppers, broccoli, cauliflower, mushrooms, zucchini, summer squash, corn cob coins, cherry tomatoes, potatoes and sweet potatoes, eggplant)

Dessert Kebobs

Keep decadent summer favourites like ice cream and cherry pie off the table and put together these sweet-on-a-stick combinations instead:


  • Assorted fruits skewered and served with a yogurt dipping sauce
  • Cubes of pound cake, strawberries and pineapple
  • Frozen raspberries, blackberries and melon balls
  • Skewered grilled peaches glazed with honey and rosemary


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