BBQ Season - Enjoy these inspiring and healthy grilling recipes – Dr Wendy Davis ND

BBQ Season - Enjoy these inspiring and healthy grilling recipes

Here are 3 recipes that will help you cook an entire meal outside on the grill.  I hope you enjoy them!

Grilled Greek Chicken Kabobs

For the marinade and skewers:

  • 1/3 cup olive oil or avocado oil
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
  • 4 garlic cloves, finely minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

For the skewers:

  • 1 ½ pounds chicken breasts, cut into 2-inch pieces
  • 1 medium zucchini, sliced ½ inch thick rounds
  • 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
  • 1 medium red onion, cut into 1 to 1 ½ inch squares
  • 6–8 skewers 

For the tzatziki sauce:

  • ½ cup grated English cucumber squeezed to remove water
  • ½ cup plain Greek yogurt
  • 1 ½ tablespoon lemon juice
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon fresh dill (or 1 teaspoon dried) 
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper 


  1. Prepare the veggies, cube the chicken and make the marinade. Combine all of the marinade ingredients in a mason jar or small bowl. Secure lid and shake mason jar to mix well or if in a bowl, whisk with a fork. Transfer about ¾ of the marinade to a glass container or zip-top bag (keeping the remaining 1/4 of the marinade for step 6).
  2. Add the chicken to the container or bag turning to coat. Marinate for 4-24 hours. Toss chicken a few times during the marinating time. Place veggies in an airtight container and store in the fridge until ready to assemble the kebabs. 
  3. To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
  4. Preheat the grill to 400ºF.
  5. Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken.
  6. Brush the chicken and veggies with the ¼ remaining marinade from step 1. 
  7. Grill until the chicken is cooked through, about 5-7 minutes on each side or until juices run clear or the internal temperature of chicken reaches 165ºF. 
  8. Serve chicken kebabs with Tzatziki.

Grilled Sweet Potatoes


  • 2 pounds sweet potatoes
  • 3 to 4 tablespoons extra virgin olive oil
  • Kosher salt


  • 1/4 cup finely chopped fresh cilantro (including tender stems)
  • 1 teaspoon lime zest or lemon zest
  • 2 tablespoons fresh lime or lemon juice
  • 1/4 cup extra virgin olive oil
  • Pinch salt


  • Prepare the grill, prep the sweet potatoes:
    Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. 
  • Make cilantro lime dressing:
    Combine all of the dressing ingredients into a small bowl. 
  • Grill the sweet potatoes:
    Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. 
  • Toss with dressing:
    Toss the sweet potatoes in a bowl with the dressing and serve hot.

Grilled Peaches


  • 4 ripe peaches, halved and pitted
  • Extra virgin Olive oil for brushing
  • ½ cup walnuts, toasted and crushed
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Vanilla ice cream


  • Preheat a grill or grill pan to medium heat.
  • Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.
  • In a small bowl, combine the walnuts, cinnamon, and salt.
  • Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.