Mother's Souvlakia

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1/2 cup thinly sliced onion
• 2 tablespoons olive oil
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons finely chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 1 pound skinless, boneless chicken breast, cut into 32 bite-sized pieces
• 1/2 red onion, cut into 8 (1-inch) pieces
• 1/2 large green bell pepper, cut into 8 (1-inch) pieces
• 8 button mushrooms
• 8 large cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Directions

1. To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag; add chicken.
2. Seal and marinate in refrigerator 3 hours; turn occasionally.
3. Prepare grill.
4. Remove chicken from bag; discard marinade.
5. Thread 4 chicken pieces, 1 piece each red onion and bell pepper, 1 mushroom, and 1 tomato alternately onto each of 8 (10-inch) skewers.
6. Sprinkle with salt and black pepper.
7. Place kabobs on grill rack coated with cooking spray; grill 12 minutes or until chicken is done, turning once.
8. Serve with Tzatziki Sauce.

Yield: 4 servings (serving size: 2 skewers and 2 tablespoons Tzatziki Sauce)