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Mix-and-Match Kebabs

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Mix-and-Match Kebabs

Phase 1, 2, 3

Learn how to live the Fast Metabolism lifestyle

Once you create your fast metabolism, you get to use it! Enjoy barbecues, birthday parties, holiday feasts — and really enjoy them. With the Fast Metabolism Diet, you’ll learn how to keep that metabolic fire roaring so you can handle every diet curve life throws your way.

Here’s a quick and easy Mix and Match Kebab recipe to enjoy during the summer months – and for any phase!

Directions

1. Pick your protein

Lots of meats work well for kebabs, and some, like chicken breast and steak, work on all three phases. Plan on 4 oz. of meat or 6 oz. of seafood per person.

Phase 1: Chicken breast, beef filet, sirloin

Phase 2: Chicken breast, lamb, pork loin, beef filet, sirloin (For vegans, tempeh)

Phase 3: Chicken breast, lamb, pork loin, beef filet, sirloin, shrimp, scallops

Cut meat into 1-inch cubes.

2. Choose your marinade

Basic marinade for all phases:

1/4 cup water

1 cup balsamic vinegar

3 Tbls. dijon mustard (choose a brand with no sugar)

1/4 cup lemon juice or lime juice

2 tsp. minced garlic

1 tsp. fresh or dried parsley or cilantro

1/4 tsp. fresh ground pepper

1/4 tsp. sea salt

1 packet stevia or xylitol

Whisk all ingredients by hand or with a blender.

You can also use the phase-specific salad dressings in the book as marinades; you just need to double or triple the recipes.

3. Choose your veggies and fruits

The accessories really make your kebabs special; otherwise, it’s just meat on a stick (head to the Renaissance festival for that). Choose two or three from phase-specific fruits and veggies. Cut all into 1-inch chunks if needed.

All phases: Red or white onion, red or green bell peppers, whole button or cremini mushrooms

Phase 1: Carrots, whole cherry tomatoes, zucchini or summer squash, pineapple, orange wedges, red delicious apple

Phase 2: Whole jalapenos, peeled whole shallots, asparagus (thick stalks) lime or lemon wedges

Phase 3: Artichoke hearts, cauliflower florets, chunks of fennel, tomatoes, zucchini, grapefruit wedges, peach quarters

4. Putting it all together

Assemble your skewers (if using wood skewers, soak first in water for 20 minutes). Alternate marinated meat, veggies and fruit (if using). Place skewers in a large shallow dish. Pour marinade on top. Cover and refrigerate for 2 hours.

5. Grill, baby, grill!

For grilling, you only need to worry about the meat. For beef, lamb and chicken, about 8 to 10 minutes. For seafood and tempeh, about 5 minutes. Baste once or twice with remaining marinade. Turn halfway through cooking. That’s it!

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