Recipe Details

Mini Greek Chicken Kabobs

Number of Servings: 8

Serving Size: 2 kabobs

It's summer year-round when grilling kabobs.

Name: Amount:
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.

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