Pain-fighting kabobs: 2 grill-worthy recipes

This time of year offers hot dogs and greasy hamburgers to grill. But don’t forget there are simple and healthy options, too. Next time you fire up the grill for a cookout, try a crowd-pleasing, anti-inflammatory recipe. Keeping inflammation down can decrease back and neck pain. Also, staying away from fatty options is good for all guests attending your meal. There’s still plenty of time to grill this summer, so try these healthy kabob options to please your palate and soothe your joints.

Ginger teriyaki chicken skewers

Sweet and tangy teriyaki chicken is the perfect summer dinner. Pineapple offers vitamin C for immunity and bromelain, which is anti-inflammatory and helps your body digest protein. Ginger is a powerful anti-inflammatory to reduce pain and gives the teriyaki marinade a pleasant zing. The zucchini adds a powerful combination of antioxidant and anti-inflammatory benefits, in turn lowering risks for type-2 diabetes. Bell peppers in any color have vitamin C and E, helping to boost the antioxidant content of the skewers.


  • 2 boneless skinless chicken breasts, cut into 1-inch chunks
  • Teriyaki marinade
  • 1 tablespoon fresh grated ginger
  • 1 orange pepper, cut into pieces
  • 2 small zucchini, cut into pieces
  • 16 ounces large fresh or frozen pineapple chunks (thaw if frozen)
  • Wooden skewers, soaked in water for 30 minutes


Add the chicken, teriyaki and ginger to a zip-close bag. Make sure the chicken is covered by the marinade and push as much air out of the bag as possible before sealing. Let chicken marinate in refrigerator for at least two hours, but preferably overnight.

Bring grill to medium heat while preparing skewers. Add zucchini, pepper, pineapple and chicken to the skewer and repeat until the skewer is full. Repeat until all the ingredients are on skewers.

Brush skewers with remaining marinade and place on grill. At six minutes, turn skewers and brush other side with marinade. Continue cooking for another six minutes. Remove from grill and place on clean plate.

Marinated beef kabobs

Here’s a healthier twist on a classic beef kabob. Red onions caramelize at the edges and provide added flavor. The olive oil and garlic marinade give cardiovascular and anti-inflammatory benefits. Red peppers are the most nutritious of all the bell peppers, and also the sweetest.


  • 2 pounds good-quality lean beef, cut into chunks
  • 1 cup olive oil
  • 1/2 cup fresh lemon juice
  • 1 teaspoon salt (we love fine sea salt)
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, pressed
  • 2 red bell peppers, cut into squares
  • 1 large red onion, cut into about 8 chunks and broken up
  • Wooden skewers, soaked in water for 30 minutes


Combine olive oil, lemon juice, salt, pepper and garlic in a zip-close bag with beef. Seal bag with as little air as possible and mix ingredients around. Marinate in refrigerator overnight.

Bring grill to medium-high heat and prepare skewers by adding pepper, onion and beef and repeating until the skewer is full. Repeat until all the ingredients are on skewers. Brush skewers with marinade and place on grill. Cook for 8-10 minutes, turning every 3 minutes to cook evenly. After removing from the grill, let kabobs rest for about 5 minutes, and enjoy.


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