Greek Grilled Chicken With Oregano & Mint Leaves

Greek Grilled Chicken With Oregano & Mint Leaves

Serves 5
Meal type Appetizer, Side Dish


  • 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


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.