Donna’s Greek Lemon Chicken Kabobs

Published 1:17 pm Tuesday, July 28, 2009


4 skinless boneless chicken breast halves

1 (8–ounce) package of small whole mushrooms

1/4 cup fresh lemon juice

1 tablespoon finely chopped fresh oregano or 1 

teaspoon dried oregano

1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/2 red onion, cut into wedges

hot cooked brown rice


Cut chicken breast into 1 inch pieces.

Place chicken and mushrooms in zip-top plastic bag. In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.

Add to bag with chicken and mushrooms; toss to coat. Marinate for 10 minutes, turning once. Thread chicken, mushrooms and onions evenly onto 8 metal skewers.

Place kabobs on grill over medium-high heat. Cook uncovered for 10-14 minutes or until chicken is done; turning once. Serve over rice.