Dinner
Mediterranean Chicken Kabobs
This zesty recipe will be a sure hit in the summer months. Lemon juice and lemon zest balance nicely the herbaceous oregano and garlic. Don’t forget to soak wooden skewers first to avoid flame up.
Updated
Ingredients
- ½ cup canola oil (125 mL)
- ¼ cup fresh lemon juice (60 mL)
- ¼ tsp salt (1 mL)
- 1 tsp sugar (5 mL)
- 2 cloves garlic, minced
- 2 tsp dried oregano (10 mL)
- 1 Tbsp lemon zest (15 mL)
- ¼ tsp pepper (1 mL)
- 4 chicken breasts, cut into 1-inch (2.5 cm) cubes
- 8 metal or wooden skewers, soak wooden skewers in water for 30 minutes prior to grilling
Directions
- Combine first 8 ingredients in medium bowl. Mix well. Pour into a re-sealable plastic bag. Add chicken cubes and marinate, refrigerated, for 30 minutes.
- Drain the marinade from the chicken and discard. Thread the chicken onto the skewers. Grill chicken, on barbecue, over medium heat, for about 10 minutes or until juices run clear from the chicken. Turn chicken once during cooking time.
Nutritional Analysis
| Calories | 260 |
|---|---|
| Total Fat | 10.8 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 122 mg |
| Sodium | 55 mg |
| Carbohydrates | 0.5 g |
| Fiber | 0 g |
| Sugar | 0.3 g |
| Protein | 14.8 g |
| Potassium | 565 mg |
