Chicken and Shrimp Kabobs with Honey Mustard Yogurt Sauce
My stomach hurts!
This weekend....I laughed too much. TOO MUCH I tell you! That's what happens when you spend your birthday weekend with best friends and inside jokes that never get old. Laugh-induced belly ache!
And...I tried too many crazy new forms of exercise. Like paddleboarding, and SoulCycle! And, as a heads up where your pride is concerned, Bridgehampton, NY, is a poor location choice for your first SoulCycle class. Take my word for it. You WILL sweat your face off. You WILL unclip yourself from the bike with limited feeling in your legs and basically fall onto a celebrity. And you WILL emerge from the studio dripping wet and dazed, knocking past a gorgeous (and somehow sweat-free) Katie Lee Joel and some dude from Entertainment Tonight in a desperate attempt to score another Smart Water.
And...I ate too much birthday cake. Funfetti birthday cake to be exact...with the sweetest, most-sugary, most delicious vanilla frosting. I think "frosting" is my favorite food. Can this be common knowledge so you're not surprised when I swipe the frosting right off your slice of cake? And someone also brought an 8-pack of Crumbs cupcakes. That was just a really bad idea (but really the best idea I've ever heard of).
And...I drank too much champagne! Laughter gets exacerbated by bubbles. I highly recommend it.
And that's how I know it's been a good birthday weekend. Success measured by the amount of laughter, wacky exercise, and treat-induced stomach pain I experience in the days that follow.
Is that weird? Nah. It's a pretty accurate performance indicator.
So today, after a weekend of overindulgence in the Hamptons with my besties, my stomach's none too pleased....but my heart is full! So full.
And now it's time to detox. Give me lean meat! No more fried calamari, thank you. Give me a veggie or two! Because spinach dip doesn't count. And give me portion control....GOD give me portion control.
These chicken and shrimp kabobs are a simple, easy, and delicious way to sneak in a healthy meal when it feels like barbecues and summer indulgence are everywhere. Served with whole grain bread and this tangy honey mustard yogurt sauce, you have a dinner recipe you can feel good about.
1 bottle of your favorite chicken marinade (I used Stubb's)
1 red pepper, cut into 1" strips
1 green pepper, cut into 1" strips
1 red onion, cut into 1" strips
1 zucchini, cut into half moons
1 tbs extra virgin olive oil
1/2 tsp oregano
1/2 tsp garlic powder
1/2 c plain Greek yogurt
1 tbs lemon juice
2 tbs honey mustard
Naan or pita bread for serving
8-10 wooden skewers, soaked in water for 20 minutes
Combine your chicken, thawed shrimp, and your marinade in a zip-lock bag, and allow to marinade for at least 1 hour. The longer the better!
Next, combine the green pepper, red pepper, onion, and zucchini in a large bowl, and sprinkle with oregano and salt/pepper. Drizzle with the olive oil, and toss until evenly combined.
Preheat the grill to medium-high. Thread your chicken, shrimp, and veggies onto the pre-soaked skewers, making sure to keep them all separate, since all the items have separate cooking times and you don't want to overcook anything!
When the grill is ready, cook the chicken and veggie skewers approximately 4 minutes per side or until done. Cook the shrimp skewers approximately 2 minutes per side, or until pink and opaque.
Meanwhile, combine the yogurt, lemon juice, and honey mustard in a medium bowl.
Serve the kabobs with the honey mustard dipping sauce and some hearty Naan or pita bread for dipping.