Grilled Chicken and Spinach Skewers

Ingredients

• 8 boneless, skinless chicken breasts, cut into 1-inch cubes with the tender side facing up
• 1 cup plain Greek yogurt, mixed with 2 cloves minced garlic, 1 tablespoon lemon zest, and 1/2 teaspoon dried oregano
• 1 cup fresh spinach leaves, loosely packed
• 1/4 cup extra-virgin olive oil, for brushing the grill
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 bamboo skewers, soaked in water for at least 30 minutes

Method

1. 1Thread 4-5 chicken cubes onto each skewer, leaving a 1-inch space between each piece.
2. 2In a large bowl, whisk together yogurt, garlic, lemon zest, and oregano until smooth.
3. 3Add the spinach to the yogurt mixture and toss until the leaves are evenly coated.
4. 4Thread a few spinach leaves between the chicken cubes on each skewer.
5. 5Brush the grill with olive oil and preheat it to medium-high heat (400°F).
6. 6Grill the skewers for 8-10 minutes, turning every 2-3 minutes, until the chicken is cooked through and the spinach is wilted.

Nutrition per serving