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

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.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

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

  • 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.

Nutrition Facts

194 calories; calories from fat 29%; fat 6.2g; saturated fat 1g; mono fat 3.7g; poly fat 0.8g; protein 28g; carbohydrates 6.4g; fiber 0.7g; cholesterol 66mg; iron 2mg; sodium 274mg; calcium 63mg.
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