Mother's Souvlakia

recipe

Yield:

4 servings (serving size: 2 skewers and 2 tablespoons tzatziki sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 31 %
Fat 4.8 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 16.5 g
Carbohydrate 8.5 g
Fiber 1.7 g
Cholesterol 35 mg
Iron 1 mg
Sodium 277 mg
Calcium 69 mg

Ingredients

Marinade:
1/2 cup thinly sliced onion
2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons finely chopped fresh parsley
1/4 teaspoon dried oregano
1 bay leaf
1 pound skinless, boneless chicken breast, cut into 32 bite-sized pieces
Skewers:
1/2 red onion, cut into 8 (1-inch) pieces
1/2 large green bell pepper, cut into 8 (1-inch) pieces
8 button mushrooms
8 large cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours; turn occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Thread 4 chicken pieces, 1 piece each red onion and bell pepper, 1 mushroom, and 1 tomato alternately onto each of 8 (10-inch) skewers. Sprinkle with salt and black pepper.

Place kabobs on grill rack coated with cooking spray; grill 12 minutes or until chicken is done, turning once. Serve with Tzatziki Sauce.

(Totals include Tzatziki Suace.)

Note:

Chef Lisa Schroeder,

Mother's Bistro and Bar, Portland, Oregon,

Cooking Light

May 2003
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