Grilled Chicken Kabobs with Orange, Olive and Oregano

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


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
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 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
  1. 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.
  2. Skewer kabobs by alternating chicken and olives. If using wooden skewers, be sure to soak for 30 minutes prior to skewering. Discard marinade.
  3. Grill kabobs over medium heat (350 degrees F) for 4-5 minutes on each side until cooked through and tender.
  4. Let rest a few minutes and serve warm.


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


Leave a Comment

Rate this recipe: