Greek Chicken Skewers

This is a great lowfat easy meal. I served it with quinoa and rice for my kids. It was very lemony and good. Marinate the chicken up to 3 hours. I did for about 1 hour and it was fine.

(dont you love the elegance that the dixie plate imparts..haha!)

Greek Chicken Skewers


1 (8 ounce) container fat-free plain yogurt

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 dill (optional)

1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

1 large red onion, cut into wedges

1 large red bell pepper, cut into 1 1/2 inch pieces

2 medium zucchini, cut into 2" thick circles

1 cup cherry tomatoes


1.In a large shallow baking dish, mix the yogurt,lemon zest, lemon juice, oregano, salt, pepper, and dill if using. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.

2.Preheat an outdoor grill for high heat.

3.Thread the chicken, onion wedges, zucchini, cherry tomatoes and red bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

4.Grill skewers, turning as browned, on the prepared grill until the chicken is no longer pink and juices run clear, about 25-40 minutes depending on the heat of the grill.

The red pepper and yellow tomatoes is from my garden...wish I had zucchini growing our of my garden too!

I served this with an arugula, sundried tomato, and feta salad. I make a dressing out of lemon juice, olive oil and salt. You can also serve these over rice or any other grain.