1/2 cup olive oil

2 garlic cloves, finely minced

1/2 tbsp dried basil (or 2 tablespoons fresh basil, finely chopped)

1/2 tsp dried oregano

2 tsp grated zest plus 1 tablespoon juice from one lemon

1 tsp salt

1/2 tsp cumin powder

1/2 tsp pepper

1/4 tsp red pepper flakes

3 tbsp mayonnaise

1 tbsp red wine vinegar

4 boneless, skinless chicken breasts about 1 1/2 pounds

6 6-inch sub rolls slit partially open lengthwise


  • Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, cumin, and pepper flakes in a large bowl.
  • Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
  • Sauce can be refrigerated, covered for 2 days.
  • Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture.
  • Refrigerate, covered, for 30 minutes or up to 3 hours.
  • Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer.
  • You can use either metal or wood skewers.
  • Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice.
  • You can use an outdoor grill (either gas or charcoal), or useyour oven broiler or an indoor grill pan to do the job ( you can also fry the chicken.
  • Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.