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Nothing screams a long summer day louder to me than grilled chicken kabobs. Normally chicken is far from my favorite protein with beef, salmon and lamb filling my top three spots. Yet when chicken is cubed, marinated and grilled kabob-style, it becomes a stand-out summer dish.
These AIP-friendly grilled chicken kabobs don’t rely on onions or bell peppers for flavor. Instead, the chicken is marinated in a mixture of orange juice, garlic and fresh oregano. The sweetness and acidity of the orange juice tenderizes the chicken while the garlic and oregano add a Mediterranean flare.
Skewered with salty kalamata olives then grilled until tender and juicy, these kabobs will keep the whole family happy! I recommend serving these over fluffy cauliflower rice with a big cucumber and red onion Greek-style salad on the side. Happy grilling season, friends!
Grilled Chicken Kabobs with Orange, Olive & Oregano
- 2 lbs chicken breast, cubed into 1 ½-inch pieces
- ½ cup orange juice
- 2 tbsp olive oil
- 2 tbsp chopped fresh oregano leaves
- 1 tbsp minced garlic
- ½ tsp sea salt
- 6 oz kalamata olives, drained
- Place chicken in a shallow glass dish. Whisk together orange juice, olive oil, oregano, garlic and salt in a bowl. Toss chicken with marinade. Cover and refrigerate for 1 hour.
- Skewer kabobs by alternating chicken and olives. If using wooden skewers, be sure to soak for 30 minutes prior to skewering. Discard marinade.
- Grill kabobs over medium heat (350 degrees F) for 4-5 minutes on each side until cooked through and tender.
- Let rest a few minutes and serve warm.