Grilled Chicken, Red Onion and Mint Kebabs

Charlene had planned a sort of Greek menu for the South Arm Cooking Club for Seniors.  In the menu are Grilled Chicken, Red Onion and Mint Kebabs, Greek Salad, Carrot Orzo, Creamy Hummus and Lemon Garlic Pita Chips.  It was an ambitious attempt to complete all these in 2 1/2 hours especially when the oven is slow and unreliable.   It takes ages for those gas oven to heat up and we usually have to set the temperature much higher than the required temperature to achieve the same result.  Do you have a problem with your oven?  I do as mine takes a long time to heat up if I set it on broiler mode.

Joyce and Sydney partnered up to make this Chicken Kebab dish.


The Grilled Chicken, Red Onion and Mint Kebabs are colourful and moist.  It features the popular Greek flavours of mint and oregano.  The kebabs can be served over rice or with pita bread..


  • 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 x 12-inch metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes to prevent them from burning while broiling)



Preheat broiler.

chickenkebab-11-300x200Combine 2 tablespoons oil, garlic, dried mint, dried oregano, salt and pepper in a medium bowl.
chickenkebab-12-300x200Add chicken pieces and let marinate for 30 minutes.
chickenkebab-13-300x200Pull off large mint leaves from stems.
chickenkebab-15-300x200Alternate chicken, onion, and mint leaves on skewers.  Sprinkle with salt and pepper.

Whisk remaining 2 tablespoons oil and lemon juice in a small bowl to blend.  Baste the chicken skewers with lemon juice mixture.

chickenkebab-17-300x200Leave ample space between the skewers so that they can cook fast and evenly and not steamed.

Broil until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 8 to 9 minutes.

Joyce and Sydney, thank you for making these delicious kebabs.

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