Name: Rosemary Lemon Chicken Skewers Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1/2 small red onion, thinly sliced; 25 fresh mint leaves, chopped; 6 Navel oranges, peeled and sliced into rounds; 1 pinch kosher salt; 1 pinch sweet paprika; 1 pinch ground cinnamon; 1 pomegranate, seeded (about 1 to 1 1/4 cups seeds); 1 lime, juiced; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; 1 1/2 teaspoons orange blossom water (optional)

There’s something downright refreshing about bright citrus paired with fresh herbs—and that’s exactly why this Mediterranean Orange Salad stands out. It’s juicy, zesty, and perfectly fragrant, making it a real crowd-pleaser for weeknight dinners or casual get-togethers.

The dish shows a white plate filled with three visible layers of thin, round orange slices arranged neatly in a slightly overlapping pattern covering the plate. On top of the orange slices are thin, curved slices of red onion scattered in between. Bright green mint leaves are spread over the salad, mixed with shiny red pomegranate seeds that add a jewel-like texture. A light dusting of reddish-orange spice powder is sprinkled evenly over the oranges and onions. The plate is set on a white marbled surface with a faint piece of burlap fabric and wooden rustic table visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mediterranean Orange Salad
Top Tip
How to Serve Rosemary Lemon Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rosemary Lemon Chicken Skewers Recipe

Why You'll Love This Recipe

This vibrant Mediterranean Orange Salad features juicy Navel orange slices paired with tart pomegranate seeds, fresh mint, and thinly sliced red onions, all brought together by a sweet and tangy honey-lime dressing enhanced with subtle hints of orange blossom water. Perfect as a refreshing side dish or light appetizer, this salad offers a bright and festive addition to any meal.

Bright and zesty flavor: The honey-lime dressing and fresh mint make every bite lively.
Refreshing flavor: This salad is a refreshing appetizer.
Quick and easy prep: You can have this salad ready in 20 minutes—a light appetizer winner!
Versatile for any occasion: This salad adapts well and tastes fantastic.

The dish shows multiple layers starting with thin circular slices of bright orange oranges, stacked closely together, creating a vibrant orange base. Over this are thin, curved strips of light purple red onions scattered unevenly over the oranges. Bright green fresh mint leaves are sprinkled throughout the dish, adding contrast and texture, with some leaves torn into smaller pieces. Small, shiny deep red pomegranate seeds are scattered all over, providing a jewel-like effect. A light dusting of reddish-orange spice powder lightly covers the fruit and onions, adding texture and color contrast. The entire arrangement sits on a white marbled surface, with soft natural light enhancing the fresh and colorful ingredients. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in creating those amazing bright, herbaceous flavors that stick with you. When you pick quality fresh oranges, your salad will shine—trust me, it makes all the difference.

Flat lay of a small white ceramic bowl of thinly sliced small red onion, a small white ceramic bowl with bright chopped fresh mint leaves, peeled and sliced rounds of vibrant Navel oranges arranged neatly on a simple white ceramic plate, a small white ceramic bowl filled with shiny ruby-red pomegranate seeds, a whole lime cut in half showing its juicy green interior, a small white ceramic bowl with golden extra virgin olive oil, a small white ceramic bowl with amber honey, a small white ceramic bowl with clear orange blossom water, and three small piles of kosher salt, sweet paprika, and ground cinnamon neatly spaced on the white marble surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red Onion: Use half of a small red onion, thinly sliced.
Fresh Mint: Use 25 fresh mint leaves, chopped.
Navel Oranges: Use 6 Navel oranges, peeled and sliced into rounds.
Kosher Salt: Use 1 pinch of kosher salt.
Sweet Paprika: Use 1 pinch of sweet paprika.
Ground Cinnamon: Use 1 pinch of ground cinnamon.
Pomegranate: Use 1 pomegranate, seeded (about 1 to 1 ¼ cups seeds)

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love keeping things simple, but I also enjoy experimenting a bit with this Mediterranean Orange Salad. Feel free to tailor it to your taste and what you have on hand—homemade is always better when it suits you.

If you prefer a stronger orange blossom aroma, increase the orange blossom water slightly, but it is optional.
You can substitute honey with agave nectar or maple syrup to make the dressing vegan-friendly.
Soaking the onions in ice water reduces their sharpness for a more balanced salad.

Step-by-Step: How I Make Mediterranean Orange Salad

Step 1: Prepare the Marinade

Place the thinly sliced red onions in a bowl of ice water to remove some of their pungency and crisp them up. Let soak for 10 minutes, then drain and dry the onions completely with paper towels or a clean kitchen towel.

Step 2: Cube and Marinate the Chicken

In a small bowl, combine the fresh lime juice, extra virgin olive oil, honey, and optional orange blossom water. Whisk together until well combined and set aside to let the flavors meld.

Step 3: Thread the Chicken onto Skewers

On a large platter, sprinkle half of the chopped fresh mint leaves evenly. Arrange the orange slices on top, followed by the softened red onion slices. Lightly season the oranges and onions with a pinch each of kosher salt, sweet paprika, and ground cinnamon. Scatter the pomegranate seeds evenly over the salad.

Step 4: Cook the Skewers

Drizzle the prepared honey-lime dressing over the assembled salad as desired. Garnish with the remaining fresh mint leaves for a fresh burst of color and flavor. Let the salad sit for 5 minutes to allow the flavors to combine before serving.

Top Tip

From my experience, following these tips will really help you nail this Mediterranean Orange Salad and enjoy every bite.

For the best flavor, use fresh, ripe Navel oranges which are naturally sweet and juicy.
If you prefer a stronger orange blossom aroma, increase the orange blossom water slightly, but it is optional.
You can substitute honey with agave nectar or maple syrup to make the dressing vegan-friendly.
Soaking the onions in ice water reduces their sharpness for a more balanced salad.

How to Serve Rosemary Lemon Chicken Skewers Recipe

Garnishes

I usually finish off my skewers with a sprinkle of freshly chopped parsley or additional fresh rosemary sprigs to amplify that herbaceous vibe. A light drizzle of extra fresh lemon juice just before serving brightens everything up beautifully.

Side Dishes

I love pairing these skewers with a vibrant Mediterranean orange salad or a simple couscous tossed with herbs and pine nuts. Grilled vegetables or a light quinoa salad also complement the flavors without overwhelming them.

Creative Ways to Present

For a party, I sometimes serve the skewers on a large platter garnished with lemon wedges and fresh rosemary sprigs, letting guests grab as they please. Another favorite trick is placing the skewers atop grilled pita bread with tzatziki sauce for an easy, festive finger-food setup.

Make Ahead and Storage

Storing Leftovers

Got leftovers? I pop any cooked skewers into an airtight container and refrigerate them for up to 3 days. The flavors actually mellow and deepen a bit overnight which can be kind of nice!

Freezing

You can freeze the marinated chicken cubes before threading and cooking—just portion them into freezer bags. When you’re ready, thaw completely in the fridge before threading and grilling. I don’t recommend freezing cooked skewers as they can dry out.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat with a splash of water or chicken broth to keep things moist. Microwave works too, but low and slow on the stove keeps that fresh-off-the-grill texture better.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit fattier and tend to stay juicier. Just adjust cooking time slightly—they might take a minute longer on the grill due to thickness.

How long should I marinate the chicken for?

I recommend at least 30 minutes to allow the lemon and rosemary to infuse the chicken nicely. If you can, a couple of hours or overnight in the fridge is even better for deeper flavor.

Can I cook these skewers indoors if I don’t have a grill?

Yes, you can use a grill pan on the stove or broil them in your oven. Just keep an eye so the chicken doesn’t dry out, turning the skewers as needed to get even cooking and nice color.

What can I serve with Rosemary Lemon Chicken Skewers?

Mediterranean salads, grilled veggies, couscous, quinoa salad, or even some warm pita with tzatziki are all fantastic sides. They complement the fresh flavors of the chicken without overpowering them.

Final Thoughts

This Mediterranean Orange Salad feels like a little celebration every time I make it. It’s approachable, bursting with flavor, and always invites compliments from family and friends. I can’t recommend it enough for anyone looking to lift their weeknight meals or impress without stress. Give it a try—you’ll be glad you did!