Greek Chicken Kabobs
Great for weekend grilling!

Serves 4

• 1 - 8 ounce container fat-free plain yogurt
• 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 large red sweet onion, cut into wedges
• 1 large green bell pepper, cut into 1 1/2 inch pieces

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat.

Cover, and marinate 3 to 6 hours in the refrigerator.

Preheat an outdoor grill for high heat.

Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Per Serving: 218 Calories; 4g Fat (18.4% calories from fat); 2g Saturated Fat; 32g Protein; 12g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 525mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

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