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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Mediterranean Grilled Chicken Kebabs

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.

Cooking Light AUGUST 2005

  • Yield: 8 servings (serving size: 2 kebabs)

Ingredients

  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup chopped fresh mint

Preparation

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.

Prepare grill to medium-high heat.

Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

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.

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
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Mediterranean Grilled Chicken Kebabs recipe

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