Grilled Chicken Kebabs

Chicken kebabs made with Smith & Truslow organic herbs and spices —accompanied by a Greek salad and orzo with feta and bell peppers , for a truly Mediterranean flair.

Grilled Chicken Kebabs

Course Lunch, Main
Cuisine Greek, Middle Eastern
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6


  • 1-1/2 lbs chicken breasts cut into 1-inch pieces
  • 4 tbsp olive oil extra virgin
  • 4 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 1 tsp mint fresh
  • 1 tsp organic oregano dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black pepper
  • 2 tbsp lemon juice fresh squeezed
  • 1/4 cups mint fresh
  • 1 red onion chopped
  • 8-10 wooden skewers


  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or ιδού!)