Best 6 Grilled Chicken Red Onion And Mint Kebabs With Greek Salad Recipes

If you're searching for a flavorful and succulent main course, grilled chicken red onion and mint kebabs with Greek salad might be an ideal choice for you. This recipe offers a delightful blend of tender chicken, fragrant red onions, and refreshing mint, grilled to perfection on skewers. Accompanied by a vibrant Greek salad featuring crisp cucumbers, juicy tomatoes, and tangy feta cheese, this dish promises an explosion of flavors and textures that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Categories Chicken Onion Marinate Mint Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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
8 12-inch metal skewers
Greek Salad

Steps:

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. Serve Greek Salad alongside.

GRILLED CHICKEN GREEK SALAD

Grilled Chicken Greek Salad image

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil, plus more, for the grill
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
8 cups chopped romaine lettuce
1 cup sliced cucumber
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced red onion
8 ounces feta cheese, broken into large chunks
2 pieces pita bread, for serving

Steps:

Prepare a grill for medium heat; lightly oil the grates.
Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE

Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

A touch of olive oil, vinegar, and oregano makes these kebabs sing at dinnertime. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves

Steps:

In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

Nutrition Facts : Calories 293 g, Fat 19 g, Fiber 2 g, Protein 25 g

GRILLED CHICKEN, RED ONION, AND MINT KEBABS

Grilled Chicken, Red Onion, and Mint Kebabs image

The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread and a greek salad. The chicken needs to marinate for 30 minutes.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs boneless skinless 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 of fresh mint
1 red onion, cut into 1-inch pieces

Steps:

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. Serve Greek Salad alongside.

Nutrition Facts : Calories 333, Fat 18, SaturatedFat 2.9, Cholesterol 109, Sodium 781.4, Carbohydrate 4.7, Fiber 0.8, Sugar 1.4, Protein 36.8

GRILLED GREEK-STYLE CHICKEN KABOBS

Grilled Greek-Style Chicken Kabobs image

Make and share this Grilled Greek-Style Chicken Kabobs recipe from Food.com.

Provided by IOjaw

Categories Chicken

Time 1h39m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped of fresh mint
1 teaspoon soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic paste
1 tablespoon white pepper
1 1/2 lbs skinless chicken breasts (cut into 3/4 - 1 inch cubes)
8 -10 shiitake mushrooms (stems removed and sliced in half)
1 medium yellow bell pepper (diced into bit-size pieces)
1 medium red bell pepper (diced into bit-size pieces)
1/4 medium red onion (quartered and separated into individual pieces)

Steps:

Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best).
Add chicken and place in fridge to marinate for at least 1 hour.
Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked).
Cook on medium-high heat grill for approximately 7 - 10 minutes each side.

Nutrition Facts : Calories 609.2, Fat 23.3, SaturatedFat 3.9, Cholesterol 218.4, Sodium 578.2, Carbohydrate 22, Fiber 5.7, Sugar 5.8, Protein 77.1

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE

Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

Categories Sauce Chicken Marinate Feta Mint Summer

Yield serves 4

Number Of Ingredients 11

Ingredients

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total)
1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total)
1/2 small red onion, quartered lengthwise, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
1/2 cup crumbled feta (2 ounces)
1/4 cup plain yogurt
1 cup packed fresh mint leaves, plus more for garnish (optional)

Steps:

In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

Tips:

To ensure even cooking, cut the ingredients into uniform-sized pieces.
For a more intense flavor, marinate the chicken in the yogurt mixture for at least 30 minutes before grilling.
If you don't have a grill, you can also cook the kebabs in a grill pan over medium-high heat.
Serve the kebabs with your favorite dipping sauce, such as tzatziki sauce or hummus.
For a healthier option, use low-fat yogurt and lean ground chicken.
Feel free to experiment with different vegetables in the kebabs, such as zucchini, bell peppers, or mushrooms.

Conclusion:

These Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad are a delicious and healthy meal that is perfect for a summer BBQ or potluck. The chicken is tender and juicy, the vegetables are grilled to perfection, and the Greek salad is a refreshing and flavorful side dish. This recipe is easy to follow and can be made in just 30 minutes. So next time you're looking for a quick and easy meal, give these kebabs a try.