|1 tablespoon||fresh thyme, chopped|
|Grated zest of 1 lemon|
|2||garlic cloves, minced|
|2 teaspoons||extra-virgin olive oil|
|3/4 pound||chicken skinless boneless chicken breast, cut into 16 pieces|
|1||large grapefruit, unpeeled and cut into 16 pieces|
|1||large red bell pepper, cut into 16 pieces|
|1||large red onion, cut into 16 pieces|
Spray a grill rack with nonstick spray. Preheat grill to medium-high.
Combine thyme, lemon zest, garlic, oil, and salt in a large bowl. Add chicken, grapefruit, bell pepper, and onion; toss to mix well.
Alternately thread the chicken mixture on 4 (10-inch) metal skewers. Place kebabs on the grill rack and grill, turning occasionally, until the vegetables are tender and the chicken is cooked through, 10 – 12 minutes.
|Serving Size||1 kebab|
|Sat Fat||1 g|
|Trans Fat||0 g|