Grilled Egg and Vegetable Skewers
ContinentalWeight ManagementDesi eggsEasy
Boiled eggs and grilled vegetables threaded on skewers — a light, smoky, protein-rich plate with almost no oil.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 capsicum, cut into squares
- 1 zucchini, sliced
- 1 onion, cut into squares
- 1 tomato, cut into wedges
- 1 tsp oil
- 1/2 tsp salt
- A pinch of black pepper
- 1 tbsp lemon juice
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Brush the vegetables lightly with oil and season with salt and pepper.
- Thread the vegetables and egg halves alternately onto skewers.
- Grill on a hot pan or barbecue for 3–4 minutes per side until lightly charred.
- Drizzle with lemon juice and serve warm.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)12 g
Fat (estimate)11 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the pieces similar in size so they cook evenly on the skewer. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: use mushrooms or paneer cubes instead of egg on the skewers, or use any seasonal vegetables. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.