Greek Chicken Skewers with Fresh Oregano Pesto

A delicious Greek take on a grilled chicken skewer. Add in zucchini slices to the skewer for more veggies. Serve over orzo tossed with olives, lemon juice, and feta crumbles. 
1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil


1. Preheat grill to medium-high heat.
2. Thread 4 chicken cubes alternately with 3 tomatoes onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.
3. Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers. Serve with lemon wedges.

Nutrition information (two skewers): 221 calories, 13 g total fat, 2.3 g saturated fat, 23 g protein, 2 g carbohydrates, 0.5 g fiber, 63 mg cholesterol

Cooking Light, October 2010


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