• Nutrition

Mini Greek Chicken Kebabs

Mini Greek Chicken Kebabs

Serves: 8; Serving size: 2 kebabs



  • 1 ½ Tbsp canola oil
  • ½ tsp lemon zest
  • 1 to 2 Tbsp fresh lemon juice
  • 1 ½ tsp Worcestershire sauce
  • 1 ½ tsp dried oregano leaves
  • ½ tsp dried dill
  • 1 medium garlic clove, minced
  • ¹/8 tsp dried pepper flakes
  • ¼ tsp salt


  • Canola oil cooking spray
  • 4 chicken fillets, rinsed and patted dry, each cut in fourths crosswise
  • ½ small green bell pepper, cut into 16 cubes
  • 16 cherry tomatoes
  • 16 bamboo skewers (15 cm each)

Instructions on how to make it:

  • Combine marinade ingredients in a quart-sized resealable plastic bag, seal tightly and toss until well blended. Remove 2 tablespoons mixture, place in a small bowl and set aside. Add chicken pieces to bag with the remaining marinade, seal tightly and toss back and forth to coat completely. Refrigerate for 1 hour.
  • Coat grill rack with cooking spray and preheat grill to medium-high heat.
  • Remove chicken from marinade and discard marinade. Thread chicken and vegetables through skewer in this order: pepper, chicken and tomato. Repeat with remaining skewers.
  • Place skewers on a grill rack and cook for 5 minutes or until chicken is no longer pink in centre and juices run clear, turning frequently and being careful not to overcook. Remove from grill, place on a serving platter and brush reserved 2 tablespoons marinade evenly over all. Serve warm.

Flavourful tip: Turn contents during the marinating time to ensure even marinating.

Nutritional info:

Calories: 60 Cal

Calories from Fat: 25 Cal

Total Fat: 3 g

Saturated Fat: 0.4 g

Trans Fat: 0 g

Cholesterol: 15 mg

Sodium: 80 mg

Total Carbohydrates: 2 g

Dietary Fibre: 1 g

Sugar: 1 g

Protein: 6 g

* Adapted from the American Diabetes Association from The Heart Smart Diabetes Kitchenserving

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