I've got an insanely busy schedule over the next ten days. I'll fill you in on WHY it's so chaotic in upcoming posts. For today, due to a lack of writing time, I'm going to share one of my new favorite recipes.
These kabobs are perfect on the grill, perfect for entertaining, and can be put together to marinate a full day ahead of time. I made them on Memorial Day and they disappeared at record speed. Trust me, this is a delicious, super flavorful, recipe – and healthy too!
Recipe by: Christine Avanti
Greek Chicken Kabobs
1 & 1/2 lb. skinless, boneless breasts cut into 1 inch pieces
2 Tablespoons Extra Virgin Olive Oil
3 garlic cloves, crushed
1 teaspoon dried mint (available in spice aisle)
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion cut into 1 inch pieces
8 – 12 inch skewers
(I doubled the recipe because I have two teen boys at home right now and they eat an amazing quantity of food.)
Mix chicken, 1 Tablespoon olive oil, garlic, dried mint, oregano, salt, and pepper in a medium bowl. Cover and marinate for 30 minutes minimum and up to 24 hours. (I marinate mine for a full 24 hours for amazing flavor!)
Whisk remaining 1 Tablespoon olive oil and lemon juice in a small bowl.
Preheat the grill to a medium-high heat.
Alternate chicken, onion, and fresh mint leaves on skewers. About 5 pieces of chicken should be on each skewer once you're done. You may want to lightly sprinkle the skewers with additional salt and pepper at this point, but they don't need much.
Baste the skewers with the lemon and oil mixture as they cook on the grill.
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