Ingredients
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:
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3/4 pound tomatoes, seeded, diced (about 2 cups)
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2 cups diced seeded peeled cucumber (from about 1 large)
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1 cup diced red bell pepper (from about 1 large)
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1/4 cup pitted kalamata olives or other brine-cured black olives, halved
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1/4 cup diced red onion
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3 tablespoons chopped fresh Italian parsley
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3 tablespoons extra-virgin olive oil
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1 1/2 tablespoons red wine vinegar
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1/2 teaspoon dried oregano
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1/4 cup crumbled feta cheese (about 2 ounces)
Directions
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.
Greek Salad:
Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Servings
4