Ingredients
Chicken Souvlaki Kabobs
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1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
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1 cup sliced fennel (reserve leaves, if desired)
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⅓ cup dry white wine
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¼ cup lemon juice
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3 tablespoons canola oil
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4 cloves garlic, minced
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2 teaspoons dried oregano, crushed
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½ teaspoon salt
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¼ teaspoon black pepper
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Lemon wedges
Mediterranean Couscous
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1 teaspoon olive oil
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½ cup Israeli (large pearl) couscous
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1 cup water
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½ cup snipped dried tomatoes (not oil-packed)
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¾ cup chopped red sweet pepper
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½ cup chopped cucumber
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½ cup chopped red onion
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⅓ cup plain fat-free Greek yogurt
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¼ cup thinly sliced fresh basil leaves
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¼ cup snipped fresh parsley
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1 tablespoon lemon juice
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¼ teaspoon salt
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¼ teaspoon black pepper
Directions
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Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove 1/4 cup of the marinade and set aside.
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Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.
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Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.
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Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved 1/4 cup marinade.
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Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/2 cup Israeli (large pearl) couscous. Cook and stir 4 minutes or until light brown. Add 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until couscous is tender and liquid is absorbed, adding 1/2 cup snipped dried tomatoes (not oil-packed) the last 5 minutes; cool. Transfer couscous to a large bowl. Stir in 3/4 cup chopped red sweet pepper, 1/2 cup each chopped cucumber and chopped red onion, 1/3 cup plain fat-free Greek yogurt, 1/4 cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and 1/4 teaspoon each salt and black pepper.
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Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.
Nutrition Facts (per serving)
332 | Calories |
9g | Fat |
28g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 kabobs and 3/4 cup couscous | |
Calories 332 | |
% Daily Value * | |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 8% |
Total Sugars 6g | |
Protein 32g | 64% |
Total Fat 9g | 12% |
Saturated Fat 1g | 6% |
Cholesterol 83mg | 28% |
Vitamin A 1502IU | 30% |
Vitamin C 57mg | 63% |
Folate 46mcg | 12% |
Sodium 360mg | 16% |
Calcium 66mg | 5% |
Iron 2mg | 10% |
Magnesium 60mg | 14% |
Potassium 793mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.