Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts
2 -3 lemons, juice of
1/4 cup fresh oregano, chopped
1/4 cup fresh mint, chopped
10 -15 mint leaves ( additional)
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large red onions
Directions:
If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat.
Cube chicken breasts into approximately 1.5″ pieces. Place in a zip lock bag and 1/4 cup oil, chopped herbs, lemon juice (reserve about 1 tsp juice set aside), garlic salt and pepper. Press out as much air as you can and seal. Allow meat to marinate for about 15-20 minutes. (Reserve 2 tbs oil for brushing while grilling.).
In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice.
Cut onion into large (1″) chunks for skewering. Skewer a piece of onion, a piece of chicken then a mint leaf. Continue repeating this pattern until the skewer is nearly full. (Do not push pieces together they should be a little loose on the skewer.)
Grill over medium high heat (or medim high coals) turning occasionally and brushing with olive oil/lemon mixture until chicken is cooked through and juices run clear.
Very nice served with rice pilaf and/or some grilled eggplant.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.