GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD
Sylvia's note: I used double the marinade ingredients to cover 6 boneless/skinless chicken breasts. Marinated the chicken for 4 hours before grilling. The chicken was flavourful and moist. Served the chicken with Tabbouleh, Three Pepper Slaw, Hummus, Tzatziki and pita bread.
The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad
Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
Makes 4 servings.
Bon Appétit
July 2001
Sylvia's note: I used double the marinade ingredients to cover 6 boneless/skinless chicken breasts. Marinated the chicken for 4 hours before grilling. The chicken was flavourful and moist. Served the chicken with Tabbouleh, Three Pepper Slaw, Hummus, Tzatziki and pita bread.
The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad
Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
Makes 4 servings.
Bon Appétit
July 2001