| Grilled Chicken Red Onion and Mint Kabobs With Greek Salad | Print |
Author: Bon Appetit
Ingredients
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)
Instructions
Chicken
- 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.
- 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.
Salad
- 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.)
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