Greek Summer Chicken Kebabs

Ingredients

• 1 1/2-2 lbs boneless skinless chicken breasts
• 2-3 lemons, juice of
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh mint, chopped
• 10-15 mint leaves (additional)
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large red onion

Directions

1. 1

   If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat.

2. 2

   Cube chicken breasts into approximately 1.5" pieces. Place in a zip lock bag and 1/4 cup oil, chopped herbs, lemon juice (reserve about 1 tsp juice set aside), garlic salt and pepper. Press out as much air as you can and seal. Allow meat to marinate for about 15-20 minutes. (Reserve 2 tbs oil for brushing while grilling.).

3. 3

   In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice.

4. 4

   Cut onion into large (1") chunks for skewering. Skewer a piece of onion, a piece of chicken then a mint leaf. Continue repeating this pattern until the skewer is nearly full. (Do not push pieces together they should be a little loose on the skewer.)

5. 5

   Grill over medium high heat (or medim high coals) turning occasionally and brushing with olive oil/lemon mixture until chicken is cooked through and juices run clear.

6. 6

   Very nice served with rice pilaf and/or some grilled eggplant.