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Nutrition Facts
Serving Size 464 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 45 mg 16%
Sodium 60 mg 3%
Total Carbohydrate 50 g 17%
Dietary Fiber 9 g 36%
Sugars 17 g
Protein 18 g
Vitamin A 25% Iron 15%
Vitamin C 190% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Kabob Bowl
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp garlic & herb oil
4 marinated chicken kabobs, or any H-E-B service case kabobs
2 Yukon Gold potatoes, thinly sliced
1/2 whole pineapple, trimmed and cut into planks
4 green onion
1 red onion, sliced 1/4 inch
2 heart of romaine, cut in half
1 avocado, diced
1/2 cup(s) Grilled Pineapple and Feta Relish, optional, recipe on heb.com
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Instructions

1
Preheat grill to medium-high heat. Brush the potatoes, onions, pineapple, and romaine with oil and set aside. Then place kabobs on grill along with potatoes. Cook kabobs for several minutes per side or until they reach desired doneness.
2
Once the kabobs and potatoes are done, set aside and add the pineapple, green onions, red onions and romaine lettuce. Grill until well charred, then remove. Lettuce should only take about 1 minute.
3
To build the bowl, roughly chop the lettuce, pineapple, and onions and divide evenly among 4 bowls.
4
Top the bowl with the kabobs and avocado.

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