Grilled Chicken Kebobs with Greek Seasoning
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Category
Main Course
Cuisine
Greek & Mediterranean
f you’re craving something with a truly Mediterranean flair, try these chicken kebabs–with red onion, fresh mint leaves and Smith & Truslow organic herbs and spices. To round out a meal, you can accompany your skewers with a Greek Salad and Quinoa Salad with Corn and Black Beans.
Ingredients
- 1-1/2 lbs chicken breasts cut into 1” to 1-1/2”pieces
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1 teaspoon dried mint
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2-3 teaspoons organic Greek Seasoning
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2 tablespoons extra virgin olive oil
- 8-10 wooden skewers
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2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, fresh squeezed
- 1/4 cups mint, fresh
- 1 red onion, chopped to about 1-1/2 inch pieces
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salt and pepper to taste
Directions
In medium bowl, combine chicken with dried mint, the Greek seasoning and 2 tablespoons of the olive oil. Marinate for 30 minutes.
While chicken is marinating, immerse skewers in water for 20 to 30 minutes.
In a small bowl, whisk together remaining olive oil and lemon juice.
Heat your grill to medium high heat.
Remove mint leaves from stems—use those closest to 1 inch.
Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
Serve with Greek salad and orzo.
Recipe Note
Alternatively, you can roast the kabobs in your oven at 450°. Line a baking sheet with tin foil. Roast for 10 minutes. Turn and cook for about another 15 minutes.
