These colorful Grilled Chicken, Red Onion and Mint Kebabs are so pretty and easy to prepare. Perfect for simple summer entertaining or a delicious meal anytime.
A Family Favorite and Entertaining Staple
I’ve been making these Grilled Chicken, Red Onion and Mint Kebabs for years, ever since the original recipe was published in Bon Appétit.
My husband and I have been refining our version of the recipe over the years. These kebabs are now an entertaining staple. We make them frequently, especially when we have family and friends over at our Vermont lake house during the summer.
Easy, Do Ahead Preparation
The best part about these kebabs, is that you can do all the prep work before your guests arrive. First, let the chicken marinate in the wonderful Greek flavors of mint, lemon, oregano and garlic. Then assemble the kebabs, and stick them in the fridge for the afternoon.
When it’s time for dinner, pop the kebabs on the grill and you are good to go.
I love to serve these Grilled Chicken, Red Onion and Mint Kebabs with a Chopped Greek Salad, which I also assemble early in the day, along with some grilled pita bread and hummus.
These colorful Grilled Chicken, Red Onion and Mint Kebabs are a family favorite. They are perfect for easy summer entertaining or a delicious meal anytime.
Grilled Chicken, Red Onion and Mint Kebabs
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, finely diced
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ lbs boneless skinless chicken breast halves, cut into 1-inch pieces (approx. 32 pieces)
- 1 bunch fresh mint (approx. 32 large leaves pulled from stems)
- 1 red onion, cut into 1-inch pieces (approx. 32 pieces)
- 8 10-inch bamboo or metal skewers
Instructions
- Heat barbeque to medium high heat.
- In a medium bowl, whisk together olive oil, lemon juice, garlic, dried mint, dried oregano, salt and pepper.
- Add chicken pieces to bowl and toss to coat. Let chicken marinate for at least 30 minutes.
- Thread each skewer with 4 pieces each of the chicken, red onion and mint leaves, alternating chicken, red onion, mint.
- Grill kebabs on barbeque, turning occasionally until chicken is just cooked through, approximately 8-10 minutes.
Adapted from epicurious.com.
My boyfriend and I LOVE grilled red onions. We often grill them and put them in our baked beans 🙂 Also, love the idea of mint on the kabobs!
i haven’t made kabobs in years! Thanks for the reminder & fabulous recipe!
These sound amazing. Our mint is growing really well this year and I was wondering what to do with it. Now I can make these kebabas.
My dad would make kebabs when we were kids and actually watched Youtube videos recently to make his most recent batch. I should really surprise him with this wonderful recipe (he doesn’t like onions but he can pick them off!)
Sign me up- ASAP!!
I love that little piece of mint tucked into those kebabs….yum!
Mmmm!!! Love kebobs and these look terrific – that salad I see peaking thru in one of the pics looks like it would be a perfect side with it too, YUM!
I like the idea of being able to prep these in advance! Perfect timing for me since my mint is going wild right now!
MM love the addition of mint
Your kebabs recipe looks amazing!
We have been grilling lots this summer, it’s been great, and these kebabs sound perfect – not too complicated but some tasty flavors. Definitely one to try!
Never would I think to add mint—thank you so much for inspiration!! AWESOME!!
Joy! These look absolutely wonderful, I love the addition of mint.
I am so happy it is Kebab time again and your Kebab’s look awesome! Thanks so much for sharing with Full Plate Thursday this week and come back soon!
Miz Helen
Thanks Miz Helen!
Thanks for linking up on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!!
Thanks Elaine!
I used just over 600grams of chicken breasts and got 9 kebabs with 5 to 6 pieces of chicken on each, which fed the 3 of us perfectly and was MMMMs all round and served with a garden salad. Cooked on the indoor grill and they took about 10 to 12 minutes and were beautifully moist, would consider making mini ones to take on a picnic. Thank you Chef floWer, made for Edition 7 – Make My Recipe.
Hi Rafal, I’m so happy to hear that you made and enjoyed these! Thanks so much for coming by and letting me know!
Thank you Joy for sharing your recipe on Friday Feature Linky Party!!! This one is perfect for what I am craving.
I have added you to my G+ circles, FB and following your Pinterest Boards.
Hope you have a great weekend, Karren
Thanks Karren, thanks for coming by!
Thank you so much for attending week 6 of #PureBlogLove and linking your fantastic blog post. These kebabs look really delicious, Jo! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
http://picnicnz.blogspot.co.nz/
Thanks Nicole! I will definitely be back to #PureBlogLove next Thursday!!
We love grilling and have a longer than normal summer / fall weather. I will have to try your recipe. Looking forward to visiting and seeing more of your recipes. Your new follower.
Hi Theresa, thanks so much! Hope you enjoy!