Ingredients:
- 1 cup low-fat plain yogurt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 1/2 tablespoons chopped fresh oregano
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 pound boneless, skinless chicken strips, cut into 1-inch pieces
- 1 large bell pepper, cut into 1-inch pieces
- 1 pint grape tomatoes
- 1 medium red onion, cut into 1-inch pieces
Directions:
In a medium bowl, stir together the yogurt, zest, lemon juice, oregano, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Reserve 1/2 cup of the yogurt mixture, cover and place in the refrigerator. In the medium bowl with the remaining yogurt mixture, add the cut-up chicken and stir to coat well. Marinate for 30 minutes in the refrigerator.
Mix the remaining olive oil, salt and pepper in a small bowl. Add the onions, pepper and tomatoes to the oil mixture and coat evenly.
Skewer a piece of chicken, onion, tomato and pepper until skewer is full; place the rest of the ingredients onto the seven remaining skewers. Grill on medium heat for about 8 minutes per side or until done. Turning once. Serve with the reserved yogurt mixture.
Nutritional Information:
- Serving size: 2 kebabs and 2 Tbsp. sauce
- Per serving:
- Calories 291
- Fat 16
- Fiber 2 g
- Carbohydrates 10 g
- Protein 25 G
- Folate 23 mcg
- Cholesterol 79 mg
- Sugars 7 g
- Calcium 146 mg
- Iron 2 mg
