Greek-Style Skewers

Greek-Style Skewers Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Serve with orzo tossed with crumbled feta cheese and pitted kalamata olives.

Yield:

4 servings (serving size: 2 skewers and 1 lemon wedge)

Recipe from

Nutritional Information

Calories 221
Fat 13.3 g
Satfat 2.3 g
Monofat 8.4 g
Polyfat 2.1 g
Protein 23.2 g
Carbohydrate 1.9 g
Fiber 0.3 g
Cholesterol 63 mg
Iron 0.9 mg
Sodium 498 mg
Calcium 36 mg

Ingredients

1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes (optional)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil

Preparation

1. Preheat grill to medium-high heat.

2. Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.

3. Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.

Note:

Julianna Grimes,

October 2010
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