2 T lemon juice
1-1/2 t olive oil
2 T chopped fresh mint or 1 T dried
2 garlic cloves, finely minced
Salt and pepper
1 lb boneless chicken breast, cut across the grain into 1/2-inch thick slices
Lettuce leaves, tomato wedges, and flat-leaf parsley for garnish

Combine the lemon juice, olive oil, mint, garlic, salt, and pepper and marinate the chicken for up to 8 hours in the refrigerator. Bring to room temperature before cooking.

Soak a half dozen 6-inch wooden skewers in water for 30 minutes. Thread chicken on the skewers and cook under a preheated broiler or on a barbecue for 2-1/2 to 3-1/2 minutes per side.

Serve on a bed of lettuce, garnished with tomatoes and parsley.