Greek Summer Chicken Kebabs
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 - 2 lbs boneless skinless chicken breasts
- 2 -3 lemons, juice of
- 1⁄4 cup fresh oregano, chopped
- 1⁄4 cup of fresh mint, chopped
- 10 -15 mint leaves (additional)
- 2 garlic cloves, minced
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 large red onion
directions
- If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat.
- Cube chicken breasts into approximately 1.5" pieces. Place in a zip lock bag and 1/4 cup oil, chopped herbs, lemon juice (reserve about 1 tsp juice set aside), garlic salt and pepper. Press out as much air as you can and seal. Allow meat to marinate for about 15-20 minutes. (Reserve 2 tbs oil for brushing while grilling.).
- In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice.
- Cut onion into large (1") chunks for skewering. Skewer a piece of onion, a piece of chicken then a mint leaf. Continue repeating this pattern until the skewer is nearly full. (Do not push pieces together they should be a little loose on the skewer.)
- Grill over medium high heat (or medim high coals) turning occasionally and brushing with olive oil/lemon mixture until chicken is cooked through and juices run clear.
- Very nice served with rice pilaf and/or some grilled eggplant.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points