20% off your first three orders when you join today! Learn more.

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
Print
Author:
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
  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.
Salad
  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.)

 
link