Mediterranean Chicken Skewers

Recipe

Mediterranean Chicken Skewers

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Metal skewers with pieces of grilled chicken, white  onion, red bell pepper, and eggplant

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Recipe Data

4
Servings
20min
Prep
32min
Total

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Description

Skewering the marinated chicken between slices of vegetables is a great way to make a quick and easy meal filled with vitamins and nutrients. 

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.boneless skinless chicken breasts, cut into 1-inch pieces
1(5.3 oz) container Hy-Vee plain Greek yogurt
c.fresh lemon juice
3 clove(s)garlic, minced
½ tsp.paprika
½ tsp.Hy-Vee Italian seasoning
¼ tsp.Hy-Vee ground cumin
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper
8wooden or metal skewers
1yellow onion, cut into 1-inch pieces
3red, green and/or yellow bell peppers, cut into 1-inch pieces
1medium eggplant, cut into 1-inch pieces
Fresh herbs, for garnish

Directions

  1. Place chicken in a large resealable plastic bag set in a shallow dish; set aside.
  2. For marinade, in a small bowl combine yogurt, lemon juice, garlic, paprika, Italian seasoning, cumin, salt and black pepper. Add marinade to chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator at least 2 hours.
  3. Meanwhile, if using wooden skewers, soak skewers in water at least 30 minutes before grilling to prevent from burning. Prepare a charcoal or gas grill with lightly greased grill rack for direct cooking over medium-high heat.
  4. Drain chicken, discarding marinade. Thread chicken, onion, bell peppers and eggplant onto skewers, leaving 1/4-inch space between pieces.
  5. Grill chicken and vegetable skewers for 10 to 12 minutes or until internal temperature of chicken is 165 degrees, turning occasionally. Garnish with fresh herbs before serving.

Nutrition facts

Servings

240 Calories per serving

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 85mg
  • Sodium: 360mg
  • Total Carbohydrates: 19g
  • Protein: 32g

Daily Values

0%
Vitamin A 60%
0%
Vitamin C 210%
0%
Iron 8%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Summer 2016