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Mediterranean Grilled Chicken Kebabs

Mediterranean Grilled Chicken Kebabs
Mediterranean Grilled Chicken Kebabs
Becky Luigart-Stayner

Today’s recipe feature is Mediterranean Grilled Chicken Kebabs. A strong and spicy dressing serves as a delicious marinade for chicken thighs and then later as a dipping sauce with the final product. Chicken and orange pieces are placed on skewers, seasoned with salt and pepper and then grilled until completely wonderful. Serve this dish with couscous or brown rice with grilled vegetables.

Mediterranean Grilled Chicken Kebabs (Recipe courtesy Dana McCauley)


  • 1 cup Pomegranate-Orange Dressing, divided
  • 2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
  • 2 large oranges
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • ¼ cup chopped fresh mint


Combine ½ cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Prepare grill to medium-high heat..

Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining ½ cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint. Serving yield = 8 servings.

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