1. If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat. 2. Cube chicken breasts into approximately 1.5" pieces. Place in a zip lock bag and 1/4 cup oil, chopped herbs, lemon juice (reserve about 1 tsp juice set aside), garlic salt and pepper. Press out as much air as you can and seal. Allow meat to marinate for about 15-20 minutes. (Reserve 2 tbs oil for brushing while grilling.). 3. In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice. 4. Cut onion into large (1") chunks for skewering. Skewer a piece of onion, a piece of chicken then a mint leaf. Continue repeating this pattern until the skewer is nearly full. (Do not push pieces together they should be a little loose on the skewer.) 5. Grill over medium high heat (or medim high coals) turning occasionally and brushing with olive oil/lemon mixture until chicken is cooked through and juices run clear. 6. Very nice served with rice pilaf and/or some grilled eggplant. ---------------------------------------------------------------------------
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