Lemon Chicken Kabobs
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 189 |
| pro | 26 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 66 mg |
| sodium | 303 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 2 |
| vit C | 40 |
| folate | 4 |
- Portion size: 4
Ingredients
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 2 tbsp 2tbspolive oil
- 2 tbsp 2tbsplemon juice
- 3 3cloves garlic, minced
- 1/2 tsp 1/2tspdried thyme
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1 1sweet green peppersweet green peppers or banana pepper
Preparation
Cut chicken into 1-inch (2.5 cm) pieces. In bowl, whisk together oil, lemon juice, garlic, thyme, salt and pepper. Add chicken and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Seed and cut pepper into 1-inch (2.5 cm) chunks. Alternately thread chicken and pepper onto eight 8-inch (20 cm) skewers. Cook on greased grill or in grill pan over medium-high heat, in batches and turning occasionally, until chicken is browned and no longer pink inside, 12 to 16 minutes.
Additional information : Serve with: Balkan-Style Yogurt and Tomato Bulgur Pilaf
