Mediterranean Chicken and Vegetable Kebabs

Becky Luigart-Stayner; Lydia DeGaris-Pursell
The tastes of lemon, fennel, oregano, and olive oil in this Chicken and Vegetable Kebabs dish will transport you to the shores of the Mediterranean Sea. Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint.

Yield:

6 servings (serving size: 1 kebab)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 29 %
Fat 6.2 g
Satfat 1 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 28 g
Carbohydrate 6.4 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 2 mg
Sodium 274 mg
Calcium 63 mg

Ingredients

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
18 (1/2-inch-thick) slices zucchini
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation

Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.

Prepare grill.

Cook garlic cloves in boiling water 3 minutes; drain and cool.

Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Note:

August 2001