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.