Tasty Recipe: Mini Greek Chicken Kabobs
Sponsored by: Saint Peter’s University Hospital
Summertime is grillin’ time and maybe it’s time to try something other than burgers and hot dogs. Here’s an easy and healthy recipe for mini Greek chicken kabobs.
Ingredients
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)
Directions
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.
Serves 8
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
