Tasty Recipe: Mini Greek Chicken Kabobs
Sponsored by Saint Peter’s Healthcare System
This zesty recipe is a great way to enjoy chicken right off the grill.
For the marinade:
- 1½ tbsp canola oil
- l½ tsp lemon zest
- 2 tbsp fresh lemon juice
- 1½ tsp Worcestershire sauce
- 1½ tsp dried oregano leaves
- ½ tsp dried dill
- 1 medium garlic clove, minced
- ⅛ tsp dried pepper flakes
- ¼ tsp salt
For the kabobs:
- Canola oil cooking spray
- 4 chicken tenders (8 ounces total), rinsed and patted dry, cut crosswise into small chunks
- ½ small green bell pepper, cut into 16 cubes
- 16 grape cherry tomatoes
- 1 small yellow squash, quartered lengthwise and cut into 16 pieces
- 16 bamboo skewers (each 6 inches long)
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.
Serving size: 2 kabobs. Each serving provides: 60 calories, 3 g total fat, 0.4 g saturated fat, 6 g protein, 15 mg cholesterol, 80 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar
Source: American Diabetes Association
Online Medical Reviewer: Brittany Poulson MDA RDN CD CDE
Online Medical Reviewer: Heather Trevino
Date Last Reviewed: 2/1/2021
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