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Mini Greek chicken kabobs

May 3, 2015 Recipes

Number of servings: 8
Serving size: 2 kabobs


For the marinade:
1½ Tbsp canola oil
½ tsp lemon zest
2 Tbsp fresh lemon juice
1½ tsp Worcestershire sauce
1½ tsp dried oregano leaves
½ tsp dried dill
1 medium garlic clove, minced
⅛ tsp dried pepper flakes
¼ tsp salt

For the kabobs:
Canola oil cooking spray
4 chicken tenders (8 oz total), rinsed and patted dry, cut crosswise into small chunks
½ 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-in each)


  1. Combine marinade ingredients in a quart-sized resealable plastic bag, seal tightly, and toss back and forth until well blended. Remove 2 tablespoons mixture, place in a small bowl, and set aside. Add chicken pieces to bag with the remaining marinade, seal tightly, and toss back and forth to coat completely. Refrigerate one hour, turning occasionally.
  2. Coat grill rack with cooking spray and preheat grill to medium-high heat.
  3. Remove chicken from marinade and discard marinade. Thread piece of chicken and each vegetable per skewer in this order: pepper, chicken, tomato, and squash. Repeat with remaining skewers.
  4. Place skewers on a grill rack and cook five minutes or until chicken is no longer pink in center and juices run clear, turning frequently and being careful not to overcook. Remove from grill, place on a serving platter, and brush reserved 2 tablespoons marinade evenly over all. Serve warm.

Nutrition information

Calories: 60
Total fat: 3 grams
Saturated fat: 0.4 grams
Protein: 6 grams
Cholesterol: 15 milligrams
Sodium: 80 milligrams
Carbohydrates: 2 grams
Fiber: 1 gram
Sugar: 1 gram