Salt and Pepper Kebabs

  • 20MINS
  • 30MINS
  • 570KCAL

Our amazing, slimming friendly Salt and Pepper Kebabs are the perfect barbecue dish whether you’re calorie counting or following Weight Watchers!

NutritionPer Serving

  • Calories570
  • Carbs10g
  • Protein64g
  • Fat22g
  • Saturates8g
  • Sugars6g

Transform an otherwise-boring BBQ kebab with a wonderful Chinese salt and pepper spice! They make a fab centre piece to any BBQ table, and there’s enough on one skewer to feed one person. You could eat the kebab straight from the skewer, or why not take all the bits off and serve with grilled vine tomatoes and new potatoes.

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 quick and easy to do the rest.

What diets is this Salt and Pepper Kebabs recipe suitable for?

This Salt and Pepper Kebabs recipe is suitable for gluten and dairy free diets.

It can be made vegetarian and vegan as long as you swap out the following ingredients for vegetarian and vegan options (or just use lots of different veg!);

  • Pork Loin Steaks
  • Chicken Breasts

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Salt and Pepper Kebabs recipe?

  • You need to count 6 Points per portion of this Salt and Pepper Kebabs recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Salt and Pepper Kebabs recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Salt and Pepper Kebabs recipe if you’re on WW Purple.

Do you need any special ingredients to make Salt and Pepper Kebabs?

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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 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.

This post contains affiliate links: what this means

We use Sukrin:1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin:1 over on Amazon UK.

That being said you don’t have to use Sukrin:1 – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

How many Calories are in Salt and Pepper Kebabs?

There are 570 Calories per portion in this Salt and Pepper Kebabs recipe, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Salt and Pepper Kebabs recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

for the salt and pepper seasoning

Step 1

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.

Step 2

Mix the toasted salt and all the other spice mix ingredients together.

to make the kebabs

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spray each kebab on both sides with low calorie cooking spray, 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.

Step 5

You could also cook this in the oven, on 190°C for 20-25 minutes.

Step 6

Always check that the meat is cooked right through before serving.

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How do you know when these Salt and Pepper Kebabs are cooked?

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.

If you’re using charcoal, cook the kebabs 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.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep these Salt and Pepper Kebabs in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salt and Pepper Kebabs in the fridge for approximately 3 days.

Can I freeze these Salt and Pepper Kebabs?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat these Salt and Pepper Kebabs?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Salt and Pepper Kebabs

Our amazing, slimming friendly Salt and Pepper Kebabs are the perfect barbecue dish whether you’re calorie counting or following Weight Watchers!
  • Prep Time
    20 MINS
  • Cook Time
    30 MINS
  • KCals 570
  • Carbs 10G
WW Points
  • 6 Green
  • 5 Blue
  • 5 Purple

Ingredients

For the Salt and Pepper Seasoning

  • 1 tbsp sea salt flakes
  • 1 tbsp granulated sweetener
  • 1 tbsp MSG Monsodium Glutamate (optional - you don't need to use it if you don't want to!)
  • ½ tbsp Chinese 5 spice
  • 1 good pinch chilli flakes depending on how hot you like it
  • 1 tsp ground white pepper

For the Kebabs

  • 1 Salt and Pepper Seasoning
  • 2 courgettes
  • 3 Peppers 1 red, 1 yellow, 1 green
  • 3 onions
  • 3 chicken breasts
  • 5 pork loin steaks
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

For the Salt and Pepper Seasoning
  1. 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
  2. Mix the toasted salt and all the other spice mix ingredients together
To make the kebabs
  1. 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
  2. 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
  3. 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
  4. Spray each kebab on both sides with Low calorie cooking spray, 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.
  5. You could also cook this in the oven, on 190°C for 20-25 minutes
  6. Always check that the meat is cooked right through before serving

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