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