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Lemon Chicken Kebabs Simple, Low-Fat Meal

The Washington Post

Next time you’re wondering what to do with those chicken breasts, legs or thighs, take a look at “Great Taste Low Fat Chicken” (Time-Life Books).

Five chapters on chicken, arranged by cooking method, are bound to leave you with more than one attractive option. Start with these easy and light Lemon Chicken Kebabs.

Lemon Chicken Kebabs

4 boneless, skinless chicken breast halves (about 1 pound total), each cut lengthwise into 4 strips

1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares

1/4 cup fresh lemon juice

1 teaspoon grated lemon zest

1-1/2 teaspoons sugar

3/4 teaspoon dried oregano

1/2 teaspoon salt

4 small pita breads, each cut into quarters

1-1/3 cups reduced-sodium chicken broth, defatted

2 cloves garlic, minced

1/2 teaspoon ground ginger

2 teaspoons cornstarch

2 tablespoons chopped fresh parsley

Preheat the broiler or prepare the grill. In a large bowl, combine the chicken, zucchini, bell pepper, 2 tablespoons of the lemon juice and zest, sugar, oregano and 1/4 teaspoon of the salt. Toss to coat chicken thoroughly.

Thread the zucchini, chicken and bell pepper on 8 skewers. (If you like your vegetables well cooked, skewer the chicken and vegetables separately and cook the vegetable skewers about 4 minutes longer on each side.)

Broil or grill the kebabs 5 inches from the heat for about 8 minutes, turning once halfway through cooking time, or until the chicken is just cooked through.

Wrap the pitas in foil, place in the broiler or grill with the chicken and heat for 5 minutes, or until the pitas are warmed through.

Meanwhile, in a medium saucepan, combine the broth, the remaining 2 tablespoons lemon juice, garlic, ginger and the remaining 1/4 teaspoon salt. Bring to a boil over high heat and cook for 3 minutes.

In a cup, combine the cornstarch and 1 tablespoon of water, stir to blend and then stir into the boiling broth. Cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Stir in the parsley.

Place the chicken kebabs and the pitas on 4 plates and serve with the lemon sauce.

Yield: 4 servings.

Nutrition information per serving: 345 calories, 5 grams fat (13 percent fat calories), 42 grams carbohydrate, 69 milligrams cholesterol, 667 milligrams sodium, 32 grams protein.

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