Ingredients
- 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 4 garlic cloves, crushed shopping list
- 1 teaspoon dried mint shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground black pepper shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 bunch fresh mint shopping list
- 1 red onion, cut into 1-inch pieces shopping list
How to make it
- 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
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