Categories: Sandwiches

Ingredients

• 1/4 cup lemon juice
• 1/4 cup white-wine vinegar
• 6 garlic cloves, minced
• 2 tbsp. chopped fresh basil
• 2 tbsp. chopped fresh mint
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp dried oregano
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 1/2 cup olive oil
• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 4 medium Italian sandwich buns

Directions

1. Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 tsp each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large Ziploc bag and add the remaining marinade. Seal the bad and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.

2. Preheat grill to high.

3. Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.

4. Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and cooked through, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.

5. Remove the chicken from the skewers and sprinkle with the remaining 1/4 tsp salt and pepper. Drizzle with the reserved marinade and serve on buns.

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