Grilled Vegetable Skewers (Whole 30, Paleo, Vegan) – Delishar

We completed out Whole 30 program! Woot woot! *dance around the room like one crazy woman*. Thanks for following me through the whole journey. It was an uphill climb but one that is worth the while. And to those who are inspired to do so, and those who are already planning, good on you! I’m sure you’ll benefit from the program. Either way, it’s an accomplishment when you complete the 30 days!

I’ll be writing a post to reflect on our Whole 30 experience, as well as share some resources. I’ll compile a list of where to shop for compliant produce. Don’t worry, I’ll continue to share compliant recipes that I’ve made during the program. I realised that I do not have any breakfast recipes as well. Mornings are a mad rush for all of us. I have about 20 minutes to get breakfast ready, 5 minutes to eat, then another 15 minutes to get the girls ready for school. I’m thinking of recreating, we’ll see. I’m sure it’ll be helpful for those who want to go on the program. 

In my next post, I’ll share a before and after picture of myself. Day 1 vs Day 30. Don’t expect big changes though. haha! My intention for going on this program was not about losing weight, but to try to see if it will get rid of my daily hives, and lessen the severity of my morning sinus. Which it did! I read somewhere that more than 90% of the people that went on the program lost weight as well. And we happen to be one of those 90%. 

I was quite surprised that I did, because of my hypothyroidism, it has been really tough for me to shed the pounds. I started off at 55.8kg and bmi of 20.2, which is also my heaviest. And ended day 30 at 53kg and bmi of 19.2. The husband started at 78kg, and ended at 72kg. He lost 6kg in 30 days! Not bad at all, and we ate well to lose. Both of us pretty much lost a lot of our butt. lol! 

This vegetable skewer recipe is one that I’m super excited to share with you. Because it is so simple to put together, taste great, and looks amazing! Great way to eat the colours of the rainbow! It’ll make a great pot luck dish as well. Skewer on some chicken thighs or sausages for protein. Enough of my yakking, I’ll leave you with what my husband said about his insight of Whole 30, “I found out that sugar is what puts the junk in the trunks.” 

Grilled Vegetable Skewers


Serves 4-6

  • 1 large zucchini sliced into one inch rounds and quartered
  • 1 egg plant cut into similar size of zucchini
  • 1 large sweet potato peeled and cut into 1 inch cubes
  • 1/2 red pepper cut into 1 inch cubes
  • 1/2 yellow pepper cut into 1 inch cubes
  • 8-10 brussel sprouts


  • 1/3 cup olive oil
  • 1 tbsp smoked paprika
  • 3/4 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • black pepper to taste


  • Enough bamboo skewers soaked in water for 5-10 minutes.
  • Bring a pot of water to boil.

  • Parboil sweet potatoes and brussel sprouts for about 3 minutes, then drain.

  • Mix all the ingredients for seasoning in a bowl.

  • Skewer the vegetables on the bamboo skewers.

  • Brush on seasoning onto one side of the vegetable skewers.

  • Heat grill pan on medium high, and lightly grease it with olive oil.

  • Grill vegetables seasoned side down for 4-6 minutes.

  • Brush on seasoning on the other side of the vegetable skewers.

  • When ready, flip and grill the other side for another 4-6 minutes.

  • Serve warm.

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Satay Chicken Skewers (Whole 30, Paleo) – Delishar

Hey hey you! It’s been a long time, but I’m back! We went on our yearly month long vacay. Then I’ve been busy with developing COOKIT‘s menu, and getting the girls ready for their new school year. They are back in school a day ago, so it leaves me with a little more time to blog and share more easy to make recipes with you!

We had such a fun vacation this time round. Stayed at a water park, got to spend time with family, and we had our first camping experience as a family. Slept in a tent through a thunder storm, tent got a little wet inside by the morning. My first actual camping cooking with make-shift propane stove, hiking, fending off critters that tries to steal our food at night, and bond fire with great company. It was an amazing experience. I’m planning to make it a yearly affair!

Since we came back to Singapore, I’m trying to transition back to eating better. Slowly moving back to maintaining our 2:1 diet. That means 2 days whole 30 and 1 day of ‘cheat’ day. We are considering to do a second round of Whole 30. Trying to find a good time to do it since we will be traveling quite a bit. There’s never really a good time I suppose. Just got to do it. 

I adapted this recipe from my older Thai Sate Chicken recipe and made it compliant. Served it with lemongrass cauliflower rice. Finely minced the ends of 1 lemongrass and stir-fried it in the oil before I added the cauliflower rice to cook. Also sauteed some baby beans with salt and pepper as a side dish. Let’s take a look at how to make this dish.

To make the satay marinade, place the spices into a food processor. 

Add the liquid ingredients like coconut milk, fish sauce, and lime juice. I added carob powder to the marinade as well.

Pour over the strips of chicken thighs, toss to combine, and leave to marinate for at least 4 hours or up to 24 hours. 

Soak skewers in water for 15 minutes before using to prevent skewers from burning. Thread the chicken through the skewers and bake or pan-grill. Here’s the full recipe.

Satay Chicken Skewers


  • 4 skinless boneless chicken thighs cut into strips


  • 2 lemongrass ends only cut into 1/2 inch pieces
  • 2 cloves garlic peeled
  • 1 inch thumb ginger peeled and roughly sliced
  • 2 shallots peeled
  • 2 tsp turmeric powder
  • 1 tbsp carob powder
  • Juice of 1 lime
  • 2 tbsp fish sauce Red Boat brand
  • 1/2 cup coconut milk full fat
  • Place all the ingredients for marinade into food processor.

  • Process until you have a spreadable paste.

  • Pour paste over chicken, and toss to combine.

  • Marinate in chiller for 4 to 24 hours.

  • Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.

  • Thread marinated chicken onto the skewers.

  • Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.

  • Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.

Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar

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