The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken.—Suzanne Banfield, Basking Ridge, New Jersey
"This side dish is so simple and quick that I had to share it," notes Karen Anderson of Fair Oaks, California. "Grilling the veggies in a foil packet means one less dish to wash, but I often stir-fry the mixture on the stove instead."
"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
Convenience foods make this hearty entree a snap to prepare. Purchased meatballs are easy to thread onto skewers. And since they're precooked, you just need to grill the kabobs until the fresh veggies are tender. Basting with bottled barbecue sauce adds fast flavor.
-Shawn Solley, Lawton, Oklahoma
Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. —Michael Rose, Grand Prairie, Texas