Chicken and vegetable souvlaki

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 8 wooden skewers, soaked in water for 20 minutes

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 clove garlic, crushed

• 1 teaspoon dried oregano

• 500g skinless chicken breast fillets, cut in 2cm cubes

• 1 small red capsicum, deseeded, cut in 2cm dice

• 1 small green capsicum, deseeded, cut in 2cm dice

• 1 red onion, cut in wedges

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Instructions

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1 To make marinade, combine lemon juice, oil, garlic and oregano in a large non-metallic bowl. Add chicken. Cover, then marinade in fridge for 1 hour.

2 Thread chicken, capsicums and onion alternately on skewers. Heat a barbecue or chargrill pan to medium high.

3 Grill chicken and vegetable skewers for 4–6 minutes (2–3 minutes each side), or until cooked through. Serve.

Serving suggestion

Steamed rice and a green salad

Nutrition info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Total fat 7 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Mar 2009

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