Chicken and Vegetable Skewers with Yogurt Dip
Tender chicken and vegetable skewers with a fresh lemon and herb yogurt dip.
Ingredients
- 150 g chicken breast
- 60 g red bell pepper
- 50 g zucchini
- 40 g red onion
- 60 g plain yogurt (3.5%)
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/2 garlic clove
- 1 tbsp chopped parsley
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 76.9 kcal | 280 kcal |
| Protein | 10.5 g | 38 g |
| Carbs | 3.2 g | 12 g |
| Sugars | 2.3 g | 8 g |
| Fiber | 0.7 g | 3 g |
| Fat | 2.4 g | 9 g |
Instructions
- 1
Cut the ingredients
Soak wooden skewers for 10 minutes. Cut the chicken, pepper, zucchini and onion into evenly sized pieces of about 2–3 cm.
- 2
Thread the skewers
Thread the chicken and vegetables alternately onto the skewers, brush lightly with oil and season.
- 3
Grill on all sides
Preheat a griddle or grill over medium-high. Cook the skewers for 10–12 minutes, turning every 2–3 minutes, until the chicken is fully cooked.
- 4
Mix the dip
Meanwhile, combine the yogurt with the lemon juice, finely grated garlic and parsley and season to taste.
- 5
Rest briefly
Rest the skewers for 2 minutes and serve with the yogurt dip.
Tip
Evenly sized pieces matter more than perfect cubes so the meat and vegetables cook at the same rate.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
