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Greek-Style Skewers

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 2 skewers and 1 lemon wedge)
Serve with orzo tossed with crumbled feta cheese and pitted kalamata olives.


  • 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

Nutrition 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

How to Make It

  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.