Mediterranean Chicken Kebabs

Mediterranean Chicken Kebabs (good for all phases)

  • 1 lb skinless boneless chicken breast, cut into 1 inch cubes

For the marinade:

  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic, crushed
  • kosher salt to taste
  • fresh ground black pepper to taste

For the salad:

  • 1 1/4 cups cucumber, peeled
  • 1 1/4 cups diced tomato
  • 1/4 cup diced bell pepper
  • 2 tbsp red onion, diced
  • 1/4 cup black olives (phase IV only)
  • 1 1/2 tsp vinegar
  • 1 1/2 tsp fresh lemon juice
  • 2 tsp olive oil
  • 1 tsp fresh dillweed
  • 1 tsp fresh parsley
  • 1/8 tsp dried oregano
  • salt and black pepper to taste
  • 4 cups shredded lettuce
  • 1/2 cup feta cheese, grated (phase IV only)
  • lemon wedges for serving

Directions:

Marinate

the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients  (cucumbers through salt and black pepper, not the lettuce) and set aside in the  refrigerator to let the flavors set.

Thread

chicken  on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is  cooked though, about 10-12 minutes.Divide lettuce between four plates, top with  tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Credit: http://www.skinnytaste.com/
July 15, 2014 by Kristi Kirkham
Tags: Poultry
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