Greek Chicken Skewers

    June 24, 2016

    • Yields: 4-6


    For the marinade


    2 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes

    2 tbsp Olive oil, plus more for the grill

    4 Cloves garlic, crushed

    1 Lemon

    2 Sprigs fresh mint, cut in half if large

    1 tsp Dried oregano

    1 tsp Coarse salt

    1 tsp Freshly ground black pepper

    For the skewers

    8 8-inch wooden skewers, soaked for at least 30 minutes

    1 cup Whole fresh mint leaves

    1 Red onion, quartered

    Kosher salt and freshly ground black pepper

    To serve

    1 Lemon, juiced

    Sea salt


    1Combine the chicken, olive oil, garlic, 2 tablespoons fresh lemon juice, the squeezed lemon halves, the mint, oregano, salt, and pepper in medium bowl.

    2Cover and let the chicken marinate for 30 minutes.

    3Heat a grill or grill pan on medium high (oil the grill pan, if using).

    4Thread the skewers with the chicken pieces, mint leaves, and red onions, alternating their placement.

    5Sprinkle the skewers with salt and pepper.

    6Lay the skewers on the grate and grill until the chicken is just cooked through, turning halfway through cooking, 3 to 5 minutes per side.

    7If using a grill pan, add more oil as needed to prevent sticking and burning.

    8Drizzle with lemon juice and sea salt, and serve.


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