Mini Greek chicken kabobs

Recipe Information

Ingredients

• Marinade:

  • 1 1/2 tablespoon canola oil

  • 1/2 teaspoon lemon zest

  • 1-2 tablespoon fresh lemon juice

  • 1 1/2 teaspoon Worcestershire sauce

  • 1 1/2 teaspoon dried oregano leaves

  • 1/2 teaspoon dried dill

  • 1 medium clove garlic, minced

  • 1/8 teaspoon dried red pepper flakes

  • 1/4 teaspoon salt

• Kabobs:

  • Canola oil cooking spray

  • 4 chicken tenders (8 ounces total), rinsed and patted dry, each cut in fourths crosswise

  • 1/2 small green bell pepper, cut into 16 cubes

  • 16 grape cherry tomatoes

  • 1 small yellow squash, quartered lengthwise and cut into 16 pieces

  • 16 bamboo skewers (6 inches each)

Directions

• In a quart-sized resealable plastic bag, add the marinade ingredients, seal tightly, and shake lightly until mixed together. Place 2 tablespoons of the mixture in a small bowl and set aside. Add the chicken pieces to the bag, seal tightly, and shake lightly until each piece is completely coated. Refrigerate for 1 hour, turning occasionally.

• Coat the grill rack with cooking spray and preheat the grill to medium-high heat.

• Remove the chicken from the bag and discard the marinade. To each skewer, add a piece of chicken and each vegetable in the following order: pepper, chicken, tomato, squash. Put the skewers on the grill rack and cook for 5 minutes or until the chicken is no longer pink in the center and the juices run clear, turning frequently. Do not overcook. Place all of the skewers on a serving platter, brush evenly with the 2 tablespoons of marinade, and serve warm.

Nutrition (per serving)

• Calories: 60 cal

• Total fat: 3g

• Saturated fat: <1g

• Trans fat: 0g

• Cholesterol: 15mg

• Sodium: 80mg

• Carbohydrate: 2g

• Fiber: 1g

• Sugar: 1g

• Protein: 6g