Mini Kebabs with Yogurt Mint Sauce
Elevate your appetizer or main course game with these vibrant Mini Kebabs with Yogurt Mint Sauce—perfect for grilling season or casual gatherings. Succulent chunks of marinated chicken breast are paired with colorful bell peppers, red onions, and zucchini, all seasoned in a bold mix of olive oil, lemon juice, garlic, cumin, and coriander for an irresistible smoky-charred flavor. Threaded onto wooden skewers and grilled to perfection, these kebabs are complemented by a refreshing yogurt mint sauce that balances the spices beautifully. Quick to prepare and visually stunning, this dish is a crowd-pleaser that’s ideal for weeknight dinners or holiday entertaining. Suitable for serving four, these kebabs are a fantastic option for summer barbecues, healthy meal prep, or light party fare. Keywords: Mini Kebabs, Yogurt Mint Sauce, grilled chicken skewers, summer recipes, healthy BBQ recipes, fresh mint yogurt dressing.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 zucchini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh mint leaves
- 150 grams plain yogurt
- 12 wooden skewers
Instructions
Cut the chicken breast into 1-inch cubes and place them in a large bowl.
Cut the red and yellow bell peppers, red onion, and zucchini into 1-inch pieces and set aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic cloves, ground cumin, ground coriander, salt, and black pepper to create a marinade.
Pour the marinade over the chicken and vegetables. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 20 minutes.
While the chicken is marinating, soak the wooden skewers in water to prevent them from burning during grilling.
Make the yogurt mint sauce by finely chopping the fresh mint leaves and mixing them into the plain yogurt. Set aside in the refrigerator.
Preheat a grill pan or outdoor grill to medium-high heat.
Thread the marinated chicken and vegetables alternately onto the soaked skewers, leaving a small gap between each piece for even cooking.
Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
Serve the mini kebabs hot with the yogurt mint sauce on the side for dipping.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 34.8 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
