Nothing screams a long summer day louder to me than protein on a stick; in this case, grilled chicken kabobs. When chicken is cubed, marinated, and grilled kabob-style, it becomes a stand-out summer dish.
These AIP-friendly grilled chicken kabobs are marinated in a mixture of orange juice, garlic, and fresh oregano. The sweetness and acidity of the orange juice tenderize the chicken while the garlic and oregano add a Mediterranean flair.
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, Sweat Nation!
Here's What You Need....
PREP TIME - 1 HOUR 10 MINS COOK TIME - 10 MINS TOTAL TIME - 1 HOUR 20 MINS
2 lbs chicken breast, cubed into 1 ½-inch piece
½ cup of 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.