Post by JJ Judkins on Aug 8, 2006 19:31:17 GMT -6
* Exported from MasterCook *
ATHENIAN-STYLE CHICKEN KABOBS (8 PTS)
Recipe By :AD in Cooking Light Magazine, September 1996
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain nonfat yogurt
2 tablespoons lemon juice
1 garlic clove -- minced
1 teaspoon dried oregano
12 ounces boneless skinless chicken breast halves -- cut in 1" pieces
1 medium red bell pepper -- cut in 1" pieces
1 medium zucchini -- cut in 1/4" slices
1 large red onion -- cut in wedges
10 ounces couscous
1/2 cup feta cheese, light -- crumbled
2 tablespoons fresh parsley (optional) -- chopped
In small bowl, combine yogurt, lemon juice, garlic and oregano. Thread
chicken, red pepper, zucchini and red onion alternately onto 4 skewers;
baste once with yogurt mixture; discard remaining. Grill or broil kabobs
for 5 minutes. Turn and grill an additional 5 minutes. Meanwhile,
prepare couscous according to package directions. Stir in feta and
parsley. Serve kabobs over bed of couscous.
Cooking time 10 minutes.
Typos by Gail Shermeyer, 4paws@netrax.net.
Per serving: 452 Calories (kcal); 2g Total Fat; (4% calories from fat);
40g Protein; 66g Carbohydrate; 67mg Cholesterol; 128mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable;
0 Fruit; 0 Fat; 0 Other Carbohydrates
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 426 Calories; 2g Fat (3.9% calories
from fat); 33g Protein; 67g Carbohydrate; 6g Dietary Fiber; 50mg
Cholesterol; 109mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0