Greek Grilled Chicken With Oregano & Mint Leaves
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| Serves | 5 |
| Meal type | Appetizer, Side Dish |
Ingredients
- 1 1/2lb skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1 bunch fresh mint
- 1 red onion, cut into 1-inch pieces
- 8 12-inch metal or wooden skewers
About This Recipe
Grilled chicken used to be drab. Not anymore - now it's bursting with Mediterranean flavors.
You might recognize that gorgeous dark haired sous-chef giving me a helping hand. That's Colleen Williams - the beloved long-time anchor of NBC News LA.
Don't just click on"like it", LOVE IT!
Serves 5; serving size 1 loaded skewer
Nutriton Facts per serving: 193 Cals, 32 gram Protein, 4 grams Carbs, 6 grams Fat
Recipe adapted from Epicurious
Directions
| Step 1 | |
| Cut chicken into 1-inch pieces. | |
| Step 2 | |
| Mix chicken, 1 T olive oil, garlic, mint, oregano, salt and pepper in a medium bowl. Cover and marinate in the refrigerator for 30 minutes to 24 hours. | |
| Step 3 | |
| Whisk remaining 1 T olive oil and lemon juice in a small bowl. | |
| Step 4 | |
| Preheat grill to medium high heat. | |
| Step 5 | |
| Pull off large mint leaves from stems. Alternate chicken, onion and mint leaves on skewers. Sprinkle with salt and pepper. | |
| Step 6 | |
| Grill kebabs until chicken is cooked through, turning and basting with lemon-oil mixture, about 9-10 minutes. | |