Chicken Adobo Kebabs

Chicken Adobo Kebabs

Serve with Black Beans & RIce and salsa alongside.

From EatingWell: July/August 1997, The Essential EatingWell Cookbook (2004)
Yield: 4 servings
Active Time: 25 minutes
Total Time: 35 minutes

Ingredients

  1. 3 tablespoons lemon juice, divided
  2. 2 cloves garlic, peeled and minced
  3. 2 teaspoons dried oregano
  4. 1 teaspoon paprika
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon ground cinnamon
  8. 1/2 teaspoon freshly ground pepper
  9. 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
  10. 2 teaspoons extra-virgin olive oil
  11. 1 red onion, peeled, quartered and separated into layers
  12. Lemon wedges

Preparation

  1. Blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon and pepper in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
  2. Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.
  3. Preheat grill to medium-high.
  4. Thread chicken and onion pieces alternately onto 4 or 8 skewers.
  5. Oil the grill rack. Grill the kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting the cooked side with the reserved lemon-oil mixture. Serve immediately, with lemon wedges.

Tips & Notes

Nutrition

Nutrition Per Serving: 171 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 6 g carbohydrates; 27 g protein; 2 g fiber; 658 mg sodium; 386 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (19% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 3 1/2 lean meat, 1/2 fat