Summer means grilling, and grilling means great kabobs. The best way to make a great kabob is to be sure that you include crispy bell peppers in the mix of possibilities. The flavors that bell peppers add are as vivid as the colors in which they come. But, beyond the beauty of the appearance and flavor are the incredible health benefits that come from these brightly flavored veggies.
Bell peppers are credited with maintaining eye health, helping your immune system, help little babies grow, help you lose weight, support digestive health, and they help your body fight inflammation. They can be eaten cooked or raw, and nutritionists favor them because of their potential to increase your body’s ability to protect against pathogens.
What is interesting about bell peppers is that they all start as green peppers. As they mature, they begin to change colors, gradually fading into yellow, orange, and finally into red peppers. It all depends on how long the pepper is allowed to stay on the vine.
Peppers contain copper, fiber, magnesium, potassium, protein, vitamin B6, vitamin C, and more. The carotenoid, beta-carotene, which helps maintain eye health. The vitamin C helps to ward off infection and protect your body from unwanted illness that tries to invade, strengthening your immune system.
The folate present in peppers is great for expectant mothers. Folate nourishes the fetus. After the baby is born, bell peppers continue with the positive benefits for Mom by supporting weight loss as it has the potential to turn carbs into energy. They also help by supplying niacin as a vitamin B, essential for proper digestion and helping your body absorb minerals, vitamins, and all of the great nutrients you consume daily.
So, add some color to your day. Go to the store and load up on every shade of bell pepper and try the delicious kabab recipe below. Here is one of our favorite family recipes here at Pinto Chiropractic & Rehabilitation, your favorite Chiropractor in Williamsburg, Virginia.
Grilled Chicken and Bell Pepper Kabobs
1/2 cup soy sauce
1/4 cup raw honey
1/4 cup rice wine vinegar
2 T olive oil
10-12 bamboo skewers
Place your bamboo skewers in a large bowl of water and let them soak for at least an hour. This keeps them from burning on the grill (depending on the heat and length of time you keep your kabobs on the grill).
Place the kabob chicken in a large bowl. If you are making them that day, you can mix the veggies in with the chicken. Add the marinade ingredients and toss everything to combine. Let the mixture sit at room temperature for at least 30 minutes tossing every 10 minutes or so.
If you decide to marinade overnight, just marinade the meat as it tends to soften the veggies. We prefer crispy veggies with our kabobs.
Alternate chicken and 2-3 pieces of veggies, and a strip of the chopped bacon, repeating until you have about 3-4 pieces of chicken on each skewer. Repeat until you have run out of veggies, bacon, and chicken.
Heat your grill. Once your grill is ready place skewers in the grill and cook on each side for 4-5 minutes depending on how far you have placed the grill grate from the heat. Make sure your chicken is fully cooked.
If you try and love this recipe, send us a photo of your creation and let us know if you enjoyed these kabobs! We look forward to hearing from you!
Drs. Anne & Bob
Robert and Anne Pinto started their journey on July 17th, 1989 when they first opened their practice.