Grilled Chicken Red Onion and Mint Kabobs With Greek Salad

June 15, 2012
by Shannon Hepburn

Grilled Chicken Red Onion and Mint Kabobs With Greek Salad
Grilled Chicken
  • 1½ pounds skinless boneless chicken breast halves, cut into 1-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed or squeezed through a garlic press
  • 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
  • 3/4 pound tomatoes, seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber (from about 1 large)
  • 1 cup diced red bell pepper (from about 1 large)
  • ¼ cup pitted kalamata olives or other brine-cured black olives, halved
  • ¼ cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ cup crumbled feta cheese (about 2 ounces)
  1. Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. In a separate small bowl, whisk remaining 2 tablespoons oil and lemon juice to blend.
  2. 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.
  1. Toss first 9 ingredients (everything but the cheese) 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.)