Prevention's Perfect Kabobs

A healthy-cooking classic from Prevention magazine’s kitchen that stacks color, protein, and fiber onto a single skewer. Chicken breast and sea scallops share the stage with baby potatoes, carrots, brussels sprouts, yellow squash, red bell pepper, and dried apricots and prunes.

The marinade is the secret weapon. Plain yogurt gets blended with a generous ⅓ cup of fresh mint, four garlic cloves, and black pepper into a creamy, herbal coating that tenderizes the proteins while adding Mediterranean brightness. Half marinates, half holds back for basting.

Par-boiling the vegetables in stages is the key to a skewer that actually cooks evenly. Potatoes need a head start, carrots need a bit less, and brussels sprouts even less. Adding them to the boiling water in sequence gets each to the same point of tenderness before they hit the grill.

The dried fruit is the surprise. Quick-plumped in boiling water, apricots and prunes skewer up like jewel-colored beads between the proteins and add a sweet-chewy counterpoint to the savory bite.

Kitchen Tips

• Soak bamboo skewers in water for 30 minutes before grilling to keep them from charring.
• Cut everything to similar thickness, around 1½ inches, so the cook times line up.
• Don’t overcook the scallops. Pull the skewers as soon as scallops turn opaque to keep them tender.

Variations

• Swap scallops for shrimp or firm fish like swordfish for a different ocean flavor.
• Use fresh peaches or pineapple instead of dried fruit in summer for a juicier version.
• Serve over warm couscous or basmati rice to catch all the yogurt-mint drippings.