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Grilled Chicken Kabobs with Cucumber Mint Yogurt Sauce and Roasted Radishes

4 servings

I like to add a variety of bell pepper colors, mushrooms, zucchini and onions to my kabobs to get the delicious flavors of grilled or roasted veggies with the chicken. It provides high quality phytonutrients that protect your cellular health. Buy organic if you can, as the non-organic are on the EWG.org dirty list, filled with pesticide chemicals.


• 2 lb. boneless skinless chicken breasts cut to bite size pieces
• 1 red bell pepper sliced to squares or slivers
• 1/2 zucchini
• 1/2 red onion in squares
• button or baby portabella mushrooms
• 4 tsp extra virgin olive oil, divided
• 1 tsp ground allspice
• 1/2 tsp kosher salt, divided
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup shredded cucumber, squeezed dry
• 1/2 tsp minced garlic
• 2 tsp lemon juice
• 2 tsp fresh mint leaves, finely chopped
• 12 oz. radishes, trimmed and cut in half
• 1/8 tsp ground black pepper
• Cooking spray


Begin by cutting the chicken into 1½-inch cubes or pieces and placing them in a large bowl.

Drizzle the chicken with 1 tsp of olive oil, then add the ground allspice and half of the kosher salt. Toss the chicken well to ensure even coating.

Cover the bowl and refrigerate the chicken for 30 minutes to allow the flavors to marinate.

While the chicken marinates, prepare the refreshing yogurt sauce. In a small bowl, combine the minced garlic, lemon juice, shredded cucumber, low-fat Greek yogurt, and finely chopped fresh mint. Mix the ingredients well and set the sauce aside until ready to serve.

In a separate large bowl, toss the radishes with the remaining 1 tsp of olive oil, ground black pepper, and the remaining half of the kosher salt. Spread the seasoned radishes on a small parchment-lined baking sheet in a single layer.

Preheat your oven to 450°F, and roast the radishes for 10 to 15 minutes or until they become fork-tender.

While the radishes roast, prepare your outdoor grill (or indoor griddle) by spraying the grates with nonstick cooking spray and heating it.

Thread the marinated chicken pieces evenly onto four 8-inch long skewers (if using wooden skewers, soak them in water for about 20 minutes prior to use).

Grill the chicken skewers over medium-high heat, turning each kebab one-quarter turn every couple of minutes. Cook the chicken until it becomes browned all over, which should take about 10 to 12 minutes.

To serve, divide the roasted radishes evenly onto two plates. Place two chicken kabobs on each plate and generously drizzle the yogurt sauce over the chicken.

Note: If using wooden skewers, soak in water for about 20 minutes prior to use.



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