February 19th, 2007
By Heather Trim
If using wooden skewers, put them in a long, shallow dish of water to soak while chicken is marinating. In a medium non-metallic bowl, whisk together lemon juice, oil, garlic and oregano. Cut chicken into 1-inch (2.5-cm) chunks; add to marinade, stirring to coat well. Let stand at room temperature, stirring occasionally, for at least 10 minutes or up to 30 minutes (or refrigerate, covered, for up to 8 hours, stirring occasionally).
Set oven rack about 3 inches (8 cm) from broiler; preheat broiler to high. Thread chicken onto skewers, dividing evenly and discarding marinade. Arrange skewers on a large, foil-lined, rimmed baking sheet; sprinkle with salt. Broil for 4 to 5 minutes per side, until chicken is golden and no longer pink inside. Set aside 2 kebabs for “Mediterranean Chicken Pitas”; let cool, then wrap and refrigerate.
Serve remaining kebabs over rice or pasta with lemon wedges and tzatziki dip.
per serving 161 calories, 5.3 g fat, 9 mg calcium, 250 mg sodium, 0.9 g carbohydrates, 0.1 g fibre, 25.9 g protein vitamin C, good source of folate