Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad
You can never have too many Mediterranean recipes, so give Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad a try. This recipe makes 4 servings with 345 calories, 37g of protein, and 19g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have chicken breast halves, oregano, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works well as a main course. It is a good option if you're following a gluten free, dairy free, and primal diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.
Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl.
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.
Recommended wine: Assyrtiko, Agiorgitiko, Moschofilero
Greek on the menu? Try pairing with Assyrtiko, Agiorgitiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Thymiopoulos Atman Assyrtiko. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 20 dollars per bottle.
Thymiopoulos Atma AssyrtikoIntense minerality and lively citrus flavors. Light to medium bodied with high acidity and a lingering finish. Pairs well with seafood, salads, fish, poultry and white meat, fruits.