Chicken Souvlaki (Greek Kebabs) Low Fat

These kebabs are amazingly tender, even though it uses skinless chicken breasts. I served them with recipe number 214504 (Greek rice pilaf, although I add a chicken stock cube to that), tzatziki, fried mushrooms and grilled pitta bread. The kebabs are low fat, but you would never know it!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 300  g boneless skinless chicken breasts
• 170  g  fage total 0%  fat free Greek yogurt (small pot)
• 1  lemon, juice of
• 2  teaspoons honey (heaped)
• 2  teaspoons olive oil
• 3  teaspoons dried oregano
• 1  teaspoon  garlic salt (or you can used minced fresh garlic)

Directions

1. Cube the chicken. I usually cut each breast into 5 pieces.
2. In a large non metallic bowl put the yoghurt, honey, olive oil, oregano, lemon juice and garlic salt and mix well to combine.
3. Add the cubed chicken and mix well again. The chicken now needs to be left to marinate. I usually put the meat and the marinade into a large freezer bag to ensure it is really covered. Marinate in the fridge for at least 4 hours.
4. When you are ready to cook, thread the chicken cubes onto skewers, about 5 pieces per skewer. Remember if you are using wooden skewers to soak them first so they don't burn.
5. Grill under a medium grill until each side is browned. Cut one piece of the chicken in half to ensure it is cooked through. These can also be cooked on the BBQ.