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Broccoli Kabobs
Source: Enlitened Kosher Cooking by Necham Cohen

Broccoli kabobs with onions and mushrooms.

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 84.2
Total Carbs 11.6 g
Dietary Fiber 3.9 g
Sugars 5.3 g
Total Fat 3.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.5 g
Potassium 329.8 mg
Protein 2.7 g
Sodium 204.6 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  fresh broccoli florets
2 each  medium onions
4 oz  Mushrooms, drained, can
2 tbsp  chopped parsley
2 tbsp  red wine vinegar
1 tbsp  olive oil
1 tbsp  cold water
2 each  medium garlic cloves
0.3333 tsp  ground cayenne (red pepper)
1 pinch  salt
  1. Soak bamboo skewers in water for 30 minutes before using, so that they don't burn while grilling.
  2. Steam broccoli until it turns bright green, about 2 minutes.
  3. Combine partially cooked broccoli, onions and mushrooms in a medium bowl.
  4. Blend marinade ingredients with a whisk and pour over vegetable mixture.
  5. Mix until well-coated. Let sit to absorb flavors for at least 30 minutes.
  6. Heat grill. Spear broccoli, onions and mushrooms on bamboo skewers, leave a small space between each one so that they can cook on all sides.
  7. Grill until broccoli is light brown and tender. Occasionally turn and baste with marinade.

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