Summer Chicken Kebabs with Herb Sauce

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 Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8
Calories 185 kcal
Author Jessica Levinson



  • 2 pounds skinless chicken cutlets, cut into 32 pieces
  • 16 grape tomatoes
  • 1 large yellow onion, cut into 16 wedges
  • 1 large zucchini, quartered lengthwise and cut into 32 pieces
  • 1 small yellow summer squash, quartered lengthwise and cut into 16 pieces
  • 1 medium orange bell pepper, cut into 16 chunks
  • 1-2 tablespoons olive oil

Herb Sauce [makes ¾ cup total, need about 1 tbsp per serving]

  • 1/2 cup mint
  • 1 cup cilantro
  • 1 1/2 teaspoons freshly grated ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 4 ounces low-fat dairy-free yogurt (or low-fat plain yogurt)
  • 1/4 teaspoon Kosher salt
  • Freshly ground pepper, to taste


  1. Preheat grill at 450-500 degrees.
  2. 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.
  3. 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.