Mediterranean Grilled Chicken Kebabs

Becky Luigart-Stayner

These kebabs can be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.

Yield: 8 servings (serving size: 2 kebabs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 35%
  • Fat: 8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 22.7g
  • Carbohydrate: 9g
  • Fiber: 0.7g
  • Cholesterol: 94mg
  • Iron: 1.6mg
  • Sodium: 320mg
  • Calcium: 35mg

Ingredients

  • 1 cup Pomegranate-Orange Dressing, divided
  • 2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
  • 2 large oranges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup chopped fresh mint

Preparation

  1. Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Prepare grill to medium-high heat.
  3. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
  4. Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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