Ingredients
16
16 servings
- •2 cups olive oil
- •1 cup white vinegar
- •5 cloves garlic, minced
- •2 tablespoons lemon juice
- •1 tablespoon garlic salt
- •3 tablespoons crushed dried mint
- •2 teaspoons salt
- •2 tablespoons dried basil
- •2 teaspoons dried oregano
- •1 teaspoon fresh-ground black pepper
- •4 pounds chicken, cubed
- •wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.
- When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. When you are ready to cook, remove meat from the marinade and place on skewers.
- Remove chicken from marinade, shake off excess, and thread onto skewers. Discard remaining marinade.
- Cook skewers on the preheated grill, turning every 3 minutes, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 16 servings
- Calories: 376
- Carbohydrate: 2g
- Fat: 23g
- Fiber: 1g
- Protein: 40g
- Sugar: 0g
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