Chicken Kebabs Stavros
My friend Capi Peck whipped up a batch of these chicken kebabs while we were taping at her restaurant Trio's. I love the flavors of fresh mint and oregano for a summer evening meal.
- 2 tbsp. mint, finely chopped
- 1/2 tsp. kosher salt
- 6 cloves garlic, chopped
- mint leaves
- 1/2 tsp. black pepper, ground
- salt and pepper to taste
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 red onion
- 3 lb. chicken breast, skinless, boneless
- 2 tbsp. oregano, finely chopped
- 12 (6-inch) bamboo skewers
Cut the chicken to 1-inch pieces. Cut the red onion to 1-inch pieces, as well.
In a large bowl, mix the olive oil, garlic, mint, oregano, salt and pepper together.
Then add the pieces of chicken, and stir to coat. Let the meat marinate 30 minutes or longer.
While the chicken is marinating, soak the skewers in cold water.
Preheat an outdoor grill or the broiler.
To assemble the kebabs, alternate pieces of chicken with pieces of onion and mint leaves on each skewer. Sprinkle with salt and pepper, and set aside.
Whisk the olive oil and lemon juice together in a small bowl, and set it aside.
Arrange the kebabs 3 inches from the heat, and grill, turning the skewers and basting them with the lemon-olive oil mixture several times, until the chicken is cooked through, 5 to 8 minutes.
To serve, crisscross two skewers on a small plate, and serve with 1 cup of Greek salad.
Recipe provided by Capi Peck.
Time to prepare: 45 minutes.