Greek Grilled Chicken With Oregano & Mint Leaves
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Grilled chicken used to be drab. Not anymore - now it's bursting with Mediterranean flavors.
Equipment
- 8 12-inch metal or wooden skewers
- medium bowl
- Small Bowl
- gas or charcoal grill
Ingredients
- 1 ½ lb skinless boneless chicken breast halves
- 2 tbsp extra virgin olive oil divided
- 3 cloves garlic crushed
- 1 tsp dried mint
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp sea salt
- 1 tbsp fresh lemon juice
- 1 bunch fresh mint
- 1 red onion cut into 1-inch pieces
- salt and pepper to taste
Instructions
- Cut chicken into 1-inch pieces.1 ½ lb skinless boneless chicken breast halves
- Mix chicken, 1 tbsp olive oil, garlic, mint, oregano, salt and pepper in a medium bowl. Cover and marinate in the refrigerator for 30 minutes to 24 hours.2 tbsp extra virgin olive oil, 3 cloves garlic, 1 tsp dried mint, 1 tsp dried oregano, 1 tsp ground black pepper, 1 tsp sea salt
- Whisk remaining tbsp olive oil and lemon juice in a small bowl.2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice
- Preheat grill to medium high heat.
- Pull off large mint leaves from stems. Alternate chicken, onion and mint leaves on skewers. Sprinkle with salt and pepper.1 bunch fresh mint, 1 red onion, salt and pepper
- Grill kebabs until chicken is cooked through, turning and basting with lemon-oil mixture, about 9-10 minutes.
Nutrition
Serving: 1skewerCalories: 193kcalCarbohydrates: 4gProtein: 32gFat: 6g
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