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Grilled Chicken Kebabs

If 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 Orzo with Feta & Bell Peppers.


  • 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.While chicken is marinating, immerse skewers in water for 20 to 30 minutes.
  • 3.In a small bowl, whisk together remaining olive oil and lemon juice.
  • 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.
  • 9.(Alternatively, you can roast them in your oven at 450°. Line a baking sheet with tin foil. Roast for 10 minutes. Turn and cook for about another 15 minutes.)


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