1 1/2 pounds chicken breasts, cut into 2-inch chunks

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest

3 cloves garlic, minced

1/2 tablespoon sea salt

1 tablespoon dried mint

2 teaspoons dried oregano

1 teaspoon red chili flakes

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Cut chicken breasts into 2-inch chunks and place in a large zip-top bag.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, mint, oregano, and chili flakes.
Pour marinade over chicken, seal bag, and massage to coat. Marinate at least 30 minutes, or overnight for best flavor.
Preheat grill to medium-high heat. Thread chicken onto skewers if desired.
Grill chicken about 4 minutes per side, turning once, until golden brown and cooked through (internal temp 165°F / 74°C).
Serve hot with pita, rice, or salad.

For a traditional presentation, thread chicken onto skewers with vegetables like bell peppers, onions, or zucchini.

Can bake in the oven at 400°F (200°C) for 20–25 minutes, flipping halfway.

Chicken thighs work well in place of chicken breasts.

Marinate overnight for deeper flavor.

Store leftovers up to 3 days in the fridge or 2 months in the freezer.