Greek-Style Skewers

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 13.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 23.2g
  • Carbohydrate: 1.9g
  • Fiber: 0.3g
  • Cholesterol: 63mg
  • Iron: 0.9mg
  • Sodium: 498mg
  • Calcium: 36mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.
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