ChickKebabMy 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.


To serve, crisscross two skewers on a small plate, and serve with 1 cup of the Greek Salad.


For the chicken

  • 1/4 cup olive oil
  • 6 garlic cloves, chopped
  • 2 tablespoons finely chopped fresh mint leaves, or 2 teaspoons dried
  • 2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds skinless, boneless chicken breasts and things, cut into 1-inch pieces

For the Kebabs

  • 12 6-inch bamboo skewers
  • 1 red onion, cut into 1-inch pieces
  • Large fresh mint leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice


  1. In a large bowl, mix the olive oil, garlic, mint, oregano, salt and pepper together.
  2. Then add the pieces of chicken, and stir to coat. Let the meat marinate 30 minutes or longer.
  3. While the chicken is marinating, soak the skewers in cold water.
  4. Preheat an outdoor grill or the broiler.
  5. To assemble the kebabs, alternate pieces of chicken with pieces of onion and mint leaves on each skewer.
  6. Sprinkle with salt and pepper, and set aside.
  7. Whisk the olive oil and lemon juice together in a small bowl, and set it aside.
  8. 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.