Mediterranean Chicken and Vegetable Kebabs

4 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield:
6 servings (serving size: 1 kebab)
August 2001
RECIPE BY Cooking Light

The tastes of lemon, fennel, oregano, and olive oil in this Chicken and Vegetable Kebabs dish will transport you to the shores of the Mediterranean Sea. Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint.

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh chopped or 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
  • 18 (1/2-inch-thick) slices zucchini
  • 1 fennel bulb, cut into 12 wedges
  • 12 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Nutritional Information

  • Calories 194
  • Caloriesfromfat 29%
  • Fat 6.2g
  • Satfat 1g
  • Monofat 3.7g
  • Polyfat 0.8g
  • Protein 28g
  • Carbohydrate 6.4g
  • Fiber 0.7g
  • Cholesterol 66mg
  • Iron 2mg
  • Sodium 274mg
  • Calcium 63mg

How to Make It

Step 1

Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.

Step 2

Prepare grill.

Step 3

Cook garlic cloves in boiling water 3 minutes; drain and cool.

Step 4

Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews