Donna’s Greek Lemon Chicken Kabobs
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.