Chicken Veggie Kebabs With a Spoonful of Tzatziki

This is one of those recipes that yields a healthy meal in a snap. And the best part is that you can use just about any combination of meat and veggies (or just veggies of course, if that’s your thing!) you like. Here we did chicken with bell peppers and fresh tomatoes, because that’s what we had on hand, but I also love these kebabs with zucchini, cherry tomatoes, and green peppers.

Lately,  I have been trying to come up with some healthier dinner options because let’s face it: although any pasta prepared by my talented husband is incredible, we can’t have that every night! Sigh. And so that’s how this kebab idea came about. And it was a pretty good idea, if I do say so myself; at least, they were quick to make and everyone eating with us loved them! This is one of our off-the-cuff recipes, the idea being mine and the grilling expertise belonging to my hubby, naturally. Hope you enjoy this easy, healthy meal!

Chicken Veggie Kebabs

Yield: 10 kebabs, or 5 servings


4 chicken breasts

1 large red bell pepper

1 large yellow bell pepper

4 large ripe tomatoes

6 tbs of olive oil

1 tbs of dried parsley

1 tbs of lemon juice

A sprinkling of chili flakes

Salt and pepper to taste

Tzatziki for serving


Slice the bell peppers and tomatoes into one inch pieces and set aside.

Cut the chicken breasts into large cubes and toss with the olive oil, parsley, lemon juice, chili flakes and salt and pepper.

Alternating between the meat and different veggies, place all the pieces on the skewers until everything has been used.

Light the grill or stovetop with a grill pan and bring to medium heat. Brush the kebabs with a little extra olive oil and cook for 5-10 minutes, turning regularly, or until the chicken has cooked through.

Serve warm with your choice of rice, salad or other vegetables and a spoonful of Tzatziki.

And in case you’re wondering about the Tzatziki, this is the recipe I used. This one is inspired by evelyn/athens’s ‘Tzatziki’ on


Yield: About 3 cups 


2 cups of plain Greek yogurt

2 cucumbers, seeded, peeled and diced

1 large garlic clove, pressed

1/3 cup of olive oil

1 tbs of red wine vinegar

1 tbs of fresh dill, minced

2 tsp of salt, plus more to taste


In a food processor, blend the cucumber and 2 tsp of salt. Remove from the machine and strain for 5-10 minutes.

In the food processor, blend the rest of the ingredients together. Transfer the mixture into a small mixing bowl.

When the cucumber has finished straining, squeeze it thoroughly with your hands to remove as much excess water as possible and then add it to the yogurt mixture. Whisk until well combined. Add salt to taste, if desired.

Cover and place in the fridge for at least a few hours before serving.

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