Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with orzo tossed with crumbled feta cheese and pitted kalamata olives.

Julianna Grimes
Recipe by Cooking Light October 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 2 skewers and 1 lemon wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.

  • Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.

Nutrition Facts

221 calories; fat 13.3g; saturated fat 2.3g; mono fat 8.4g; poly fat 2.1g; protein 23.2g; carbohydrates 1.9g; fiber 0.3g; cholesterol 63mg; iron 0.9mg; sodium 498mg; calcium 36mg.
Advertisement