Greek Chicken Kabobs
Great for weekend grilling!
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
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.
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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