Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad

By strider

Ingredients

• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• 1 bunch fresh mint
• 1 red onion, cut into 1-inch pieces
• 8 12-inch metal skewers
• Greek Salad

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.

Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.