Recipe Details

Mini Greek Chicken Kabobs

Number of Servings: 8

Serving Size: 2 kabobs

It's summer year-round when grilling kabobs.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 60
Calories from Fat 25
Total Fat 3g
Saturated Fat 0g
Cholesterol 15mg
Sodium 80mg
Potassium n/a
Carbohydrates 2g
Dietary Fiber 1g
Sugars 1g
Protein 6g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Lean Meat 1/2 Fat