Detalles de la receta

Mini Greek Chicken Kabobs

Número de Porciones: 8

Tamaño de la porción: 2 kabobs

It's summer year-round when grilling kabobs.

Nombre: Cantidad:
Marinade
canola oil 1.50 Tbsp
lemon zest 0.50 tsp
fresh lemon juice 1.50 Tbsp
Worcestershire sauce 1.50 tsp
dried oregano leaves 1.50 tsp
dried dill 0.50 tsp
medium garlic clove, minced 1
dried pepper flakes 0.13 tsp
salt 0.25 tsp
Kabobs
Canola oil cooking spray
chicken tenders (8 oz total), rinsed and patted dry, each cut in fourths crosswise 4
green bell pepper, cut into 16 cubes 0.50 small
grape cherry tomatoes 16
yellow squash, quartered lengthwise and cut into 16 pieces 1 small
bamboo skewers (6-in each) 16
1:

Combine marinade ingredients in a quart-sized resealable plastic bag, seal tightly, and toss back and forth until well blended. Remove 2 tablespoons mixture, place in a small bowl, and set aside. Add chicken pieces to bag with the remaining marinade, seal tightly, and toss back and forth to coat completely. Refrigerate 1 hour, turning occasionally.

2:

Coat grill rack with cooking spray and preheat grill to medium-high heat.

3:

Remove chicken from marinade and discard marinade. Thread piece of chicken and each vegetable per skewer in this order: pepper, chicken, tomato, and squash. Repeat with remaining skewers.

4:

Place skewers on a grill rack and cook 5 minutes or until chicken is no longer pink in center and juices run clear, turning frequently and being careful not to overcook. Remove from grill, place on a serving platter, and brush reserved 2 tablespoons marinade evenly over all. Serve warm.

Información nutricional (por porción)
Calorías 60
Calorías de grasa 25
Grasa total 3g
Grasa saturada 0g
Colesterol 15mg
Sodio 80mg
Potasio n/a
Carbohidratos 2g
Fibra dietética 1g
Azúcares 1g
Proteína 6g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Lean Meat 1/2 Fat