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.
Make healthy no-cook appetizers out of
the following combinations:
Cherry tomatoes, bocconcini and basil
- Olives, feta
- Brie, strawberries and green grapes
fish threaded onto a wooden skewer makes for a nutritious addition to any barbecue.
- Shrimp, scallop and whitefish
- Salmon, red onion and yellow peppers
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
- 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,
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
raspberries, blackberries and melon balls
grilled peaches glazed with honey and rosemary