Grilled Chicken, Red Onion & Mint Kebabs with Greek Salad

Grilled Chicken, Red Onion, and Mint Kebabs

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
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

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in
medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl 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.

Bon Appétit
July 2001
2001-06-27 00:00:00.0

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)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley (I used regular parsley)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (I used rice wine vinegar)
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season
with salt and pepper. (Can be made 2 hours ahead and highly recommended in order to combine all flavors. Let stand at room temperature.)

Bon Appétit
July 2001
2001-06-27 00:00:00.0