Well folks, I’m finally taking a short, but well-deserved vacation to our cottage in beautiful Wisconsin. Looking forward to sweet corn, squash, melons, and everything else the farms have to offer up there. Of course bratwurst, burgers and some ice-cold Wisco micro-brews are also in order (Central Waters and New Glarus are favorites).
Being a true food fanatic, however, I must import a few of my dishes to make! These superb Greek-style chicken kebabs, being one of my summer-time favorites. Generous amounts of garlic and herbs give the chicken a flavor boost which pairs nicely with the tangy mint and red onion. Buttered orzo and a crispy Greek salad with black olives and Feta cheese are must-do accompaniments.
I would offer a wine pairing but, well. In Wisconsin, most likely that will be a New Glarus Spotted Cow or a Central Waters Glacial Trail IPA overlooking the lake. Happy sigh…
Greek Chicken Kebabs with Red Onion and Mint
- 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
- Metal skewers
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.