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These healthy grilled shrimp and mini bell pepper kebabs come together in just 30 minutes, so they're great for weeknight dinners. A bag of coleslaw mix is a time-saving meal starter. Here, we make it our own by mixing in grilled red onion and crushed pita chips. A homemade herb-feta dressing both coats the slaw and sauces the kebabs.

Karen Rankin
Source: EatingWell Magazine, May 2019


Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.

  • Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.

  • Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.

  • Serve the slaw and kebabs with the reserved dressing.


Equipment: Eight 6-inch skewers

Nutrition Facts

442 calories; protein 28.2g; carbohydrates 21.4g; dietary fiber 4.1g; sugars 5g; fat 27.6g; saturated fat 3.8g; cholesterol 193.6mg; vitamin a iu 3168.5IU; vitamin c 131.7mg; folate 86.5mcg; calcium 190.2mg; iron 2.8mg; magnesium 63.3mg; potassium 566.7mg; sodium 393.5mg.