Lemon-Oregano Chicken Skewers

Lemon-Oregano Chicken Skewers

adapted from Cooking Light Annual Recipes 2016

A lot of recipes call for a large amount of oil in marinades. I have found that if you cut the oil in half and add water to get the same volume, you get all the flavor with much less fat.

Here the lemon and oregano are the starts of the show.

Remember to soak wooden skewers in water for at least an hour so they will not burn.

Makes 2 servings                                                0 WW PP / serving

2 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. dried oregano

1/3 tsp. kosher salt

1/3 tsp. freshly ground black pepper

1/2 Tbsp. olive oil

1/2 Tbsp. water

2 boneless, skinless chicken breasts, cut into 1 1/2 inch cubes

1. Whisk together the lemon juice, garlic, oregano salt and pepper in a bowl.
2. Add the chicken and toss to coat. 
3. Marinate for at least 2 hours in the refrigerator.
4. Thread the chicken on the skewers.
5. Preheat a grill or grill pan to about 450F.
6. Cook, turning the skewers a couple of times until the chicken is cooked through, about 7 minutes.

Enjoy!