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:
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
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

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.


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


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.


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