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Greek Marinated Chicken Kebabs

Photo: Romulo Yanes
Prep time 15 mins
Chill time 2 hrs
Cook time 15 mins
Yield Serves: 4

Ingredients

  • 1 small sweet onion, such as Vidalia, coarsely chopped
  • 2 medium plum tomatoes, quartered
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh oregano
  • 2 cloves garlic, peeled
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), cut into 2-inch pieces
  • 4 small whole-wheat pitas
  • 1/2 English cucumber, sliced
  • 1/4 cup Greek yogurt

Nutrition Information

  • calories 314
  • fat 8 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 41 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 111 mg
  • iron 2 mg
  • sodium 513 mg
  • calcium 44 mg

How to Make It

  1. In a blender, puree onion, tomatoes, lemon juice, oregano, garlic, 1 Tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper. Transfer to a ziplock bag and add chicken; seal and shake. Refrigerate for at least 2 hours, turning bag once or twice.

  2. If using bamboo skewers, soak in water for at least 30 minutes. Preheat grill to medium-high. Remove chicken from marinade (discard marinade) and thread on skewers, about 3 pieces each. Oil grill grates. Grill kebabs, turning, until lightly charred on outside and cooked through, 10 to 15 minutes.

  3. Place kebabs on warmed pitas with cucumber and a dollop of yogurt. Season with additional salt and pepper, if desired; serve.