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.)

Chef Lisa Schroeder,

Mother's Bistro and Bar, Portland, Oregon,

Cooking Light

May 2003
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