Mini Greek Chicken Kabobs

For the marinade:

• 1½ tbsp canola oil
• l½ tsp lemon zest
• 2 tbsp fresh lemon juice
• 1½ tsp Worcestershire sauce
• 1½ tsp dried oregano leaves
• ½ tsp dried dill
• 1 medium garlic clove, minced
• ⅛ tsp dried pepper flakes
• ¼ tsp salt

For the kabobs:

• Canola oil cooking spray
• 4 chicken tenders (8 ounces total), rinsed and patted dry, cut crosswise into small chunks
• ½ small green bell pepper, cut into 16 cubes
• 16 grape cherry tomatoes
• 1 small yellow squash, quartered lengthwise and cut into 16 pieces
• 16 bamboo skewers (each 6 inches long)

1. Combine marinade ingredients in a quart-sized resealable plastic bag, seal tightly, and toss back and forth 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 1 hour, turning occasionally.

2. Coat grill rack with cooking spray and preheat grill to medium-high heat.

3. Remove chicken from marinade and discard marinade. Thread piece of chicken and each vegetable per skewer in this order: pepper, chicken, tomato, and squash. Repeat with remaining skewers.

4. Place skewers on a grill rack and cook 5 minutes or until chicken is no longer pink in center 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.

Serving size: 2 kabobs. Each serving provides: 60 calories, 3 g total fat, 0.4 g saturated fat, 6 g protein, 15 mg cholesterol, 80 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar

Source: American Diabetes Association