We’ve called these Syn Free Monster Salt and Pepper Kebabs, because they were practically monsters! The Kebab skewers we have are over a foot long, and this filled all of them.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
We love the Chinese salt and pepper combination of flavours, so thought why not spruce up some otherwise pretty average barbecue kebabs.
If you’re using wooden skewers remember to soak them, otherwise they’re going to burn and not look particularly attractive. It takes a while to thread everything onto the skewers, but once you’ve decided on a “pattern” and done one, it’s pretty easy to do the rest.
If you’re cooking these on the BBQ, brush the bars of your grill with oil when it’s come to temperature. It’ll prevent any sticking. You can cook these either directly or indirectly.
They make a fab centre piece to any BBQ table, and there’s enough on them to feed a person! You can eat from the skewer or take all the bits off. We served ours with grilled vine tomatoes and new potatoes. Enjoy!
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Rapeseed Oil flavours are ideal for this Syn Free Monster Salt and Pepper Kebabs recipe.
What is Sukrin?
We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over onAmazon UK.
Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like these Syn Free Monster Salt and Pepper Kebabs.
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
Fallen off the wagon and need some motivation, or want to help others on their journey?
Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?
You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?
Syn Free Monster Salt and Pepper Kebabs
Rate this recipe!
Smart Points (Flex/Freestyle)
Per large kebab
Per large kebab
Per large kebab
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.
For the Salt and Pepper Seasoning
Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour
Mix the toasted salt and all the other spice mix ingredients together
To make the kebabs
Cut the pork and chicken into 1 inch cubes and put them in 2 separate bowls
Split the salt and pepper seasoning evenly between the pork and chicken pieces, making sure they are well coated. Refrigerate for an hour or so to allow to marinate. You can do this in advance
Cut the courgettes in half lengthways, then each half into 1 inch thick pieces
De-seed the peppers and cut them into pieces (approximately 1 in size)
Peel the onions, cut them into quarters then separate all the layers
Thread the chicken, pork and vegetables onto metal skewers, alternating pieces of courgette, pepper, onion, chicken and pork. You will want about 5 or 6 pieces of meat on each skewer
Spray each kebab on both sides with Frylight, then cook on the BBQ.
If you're using charcoal, cook on indirect heat for 20 minutes turning halfway through.
If you're using gas, cook on medium heat for 20 minutes or so, turning halfway through.
You could also cook this in the oven, on 190°C for 20-25 minutes
Always check that the meat is cooked right through before serving
If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!
We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven?
Syn values given are correct at time of writing but may not always be accurate.
This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World.
We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.
Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times.
If you use or re-create our recipes we kindly ask:
That you credit us by not only screenshot but linking to our original recipe post