Greek Summer Chicken Kebabs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Both sets of my Grandparents were born in southern Italy (Sicily and a small town called Casal Dune near where they make a liquor called Strega ) We always had lots of different savory dishes made with fresh mint. This is very similar to my grandfather's recipe for chicken. (I'm the one that started putting it on kebabs) 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 onion |
Directions:
1. If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat.
2. 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.).
3. In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice.
4. 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.)
5. 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.
6. Very nice served with rice pilaf and/or some grilled eggplant.
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