Fresh cilantro and mint come together in a cool yogurt-based sauce perfect for hot-off-the-grill chicken kebabs. Add zucchini, tomatoes, bell peppers, onions, or any other vegetable of choice to chicken kebabs with herb sauce.
Course
Main Course
Cuisine
Dairy-Free, Gluten-Free, Nut-Free
Prep Time20minutes
Cook Time12minutes
Total Time32minutes
Servings8
Calories185kcal
AuthorJessica Levinson
Ingredients
Kebabs:
2poundsskinless chicken cutlets,cut into 32 pieces
16grape tomatoes
1large yellow onion,cut into 16 wedges
1large zucchini,quartered lengthwise and cut into 32 pieces
1small yellow summer squash,quartered lengthwise and cut into 16 pieces
1medium orange bell pepper,cut into 16 chunks
1-2tablespoonsolive oil
Herb Sauce [makes ¾ cup total, need about 1 tbsp per serving]
Soak 16 wooden skewers in water for 10 to 20 minutes. Thread each skewer with 2 pieces chicken, 1 tomato, 1 onion wedge, 2 pieces of zucchini, 1 piece of yellow squash, and 1 piece of pepper, alternating vegetables and chicken. Brush vegetables and chicken with olive oil and place on grill. Cook 5-6 minutes; turn over and cook another 6-7 minutes until chicken is cooked through.
To make herb sauce, add all sauce ingredients in food processor or blender and blend until smooth. Serve kebabs with herb sauce for dipping or drizzled on top.