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Mediterranean Chicken Kabobs with Fresh Herb Sauce
1/2 cup olive oil (Marinade)
1 cup orange juice (Marinade)
1 tsp. red wine vinegar (Marinade)
2 tsp. minced fresh garlic (Marinade)
1 teaspoon dried oregano (Marinade)
1 teaspoon ground cumin (Marinade)
2 teaspoon paprika (Marinade)
30 oz Canned potatoes, drained (Kebabs)
4 lb Boneless, skinless chicken breast, trimmed of excess fat (Kebabs)
9 oz green olive, with pimentos, drained (Kebabs)
12 cherry tomatoes (Kebabs)
2 each Large Green bell pepper, chopped (Kebabs)
1 large sweet onion, cut into 1 1/2-inch squares (Kebabs)
3/4 teaspoon black pepper (Kebabs)
1 1/2 tsp. kosher salt (Kebabs)
1 each Garlic clove, peeled (Fresh Herb Sauce)
3/4 tsp. kosher salt (Fresh Herb Sauce)
1/8 teaspoon Crushed red pepper flakes (Fresh Herb Sauce)
3/4 cup flat leaf italian parsley (Fresh Herb Sauce)
1/4 cup dried oregano (Fresh Herb Sauce)
1/4 cup mint (Fresh Herb Sauce)
2 tablespoon Almonds, sliced (Fresh Herb Sauce)
1/2 cup orange juice (Fresh Herb Sauce)
1/2 cup extra-virgin olive oil (Fresh Herb Sauce)
2 Tbsp. red wine vinegar (Fresh Herb Sauce)
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Mediterranean Chicken Kabobs with Fresh Herb Sauce

Mediterranean Chicken Kabobs with Fresh Herb Sauce

Mediterranean Chicken Kabobs with Fresh Herb Sauce
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Prepare marinade. In a large bowl, combine all the ingredients (1/2 cup extra-virgin olive oil, 1 cup orange juice, 1 teaspoon red wine vinegar, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon cumin and 2 teaspoons paprika). Mix well. Set aside 1/2 cup of marinade for grilling later.
2. Remove 1/4 cup of remaining marinade and toss with potatoes in a medium bowl. Add chicken to larger bowl of marinade and toss to coat. Cover both bowls and refrigerate for at least 4 hours and as long as overnight.
3. Thread kebab ingredients onto each skewer. Start and end with an olive. Each kebab should have 1 potato, 3 to 4 pieces of chicken, 1 cherry tomato, and several pieces of pepper and onion. Stack finished kebabs across a baking sheet. Discard any remaining marinade. Let kebabs come to room temperature before grilling.
4. Preheat grill to medium high. While grill is heating, prepare Fresh Herb Sauce. Place all herb sauce ingredients (1 clove garlic, 3/4 teaspoon kosher salt, 1/8 teaspoon red pepper flakes, 3/4 cup Italian parsley, 1/4 cup fresh oregano, 1/4 cup fresh mint leaves, 2 teaspoons almonds, 1/2 cup orange juice, 1/2 cup extra virgin olive oil, 2 teaspoons red wine vinegar) in a blender or food processor, and blend until smooth. Set aside.
5. Place kebabs onto prepared grill and brush with reserved marinade. Close grill and cook 5 to 6 minutes until well marked. Using tongs turn kebabs and season with salt and pepper. Continue to cook and rotate at 3 to 4 minute intervals until chicken is cooked through (about 10 to 12 minutes total). Depending on the size of your grill, you may have to grill in two batches. Keep cooked kebabs warm by covering them with foil.
6. To serve, layer kebabs onto a serving platter. Drizzle herb sauce over kebabs. Serve any remaining sauce on the side in a gravy boat.
Source: Hannaford fresh Magazine, May - June 2007