Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken & veggie kebabs: 1 1/2 lb (680 g) boneless skinless chicken breast, 2 medium zucchini, 2 bell peppers, 1 large red onion, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 3 garlic cloves, 2 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper
- Herby yogurt sauce: 1 cup (240 g) plain Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove, 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 tbsp chopped mint, 1 tbsp olive oil, 1/4 tsp kosher salt, black pepper
- Quinoa tabbouleh: 1 cup (170 g) quinoa, 2 cups (480 ml) water, 1/2 tsp kosher salt, 1 medium cucumber, 1 cup (150 g) cherry tomatoes, 3 scallions, 1/2 cup chopped parsley, 1/4 cup chopped mint, 3 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Skewers: 8 skewers (metal, or wooden soaked 30 minutes)
Do This
- 1. Soak wooden skewers 30 minutes (or use metal). Preheat grill to medium-high (about 450°F/232°C) or oven to 425°F (218°C).
- 2. Cut chicken and veggies into 1 to 1 1/4-inch pieces. Toss chicken with olive oil, lemon, garlic, oregano, paprika, salt, and pepper (15 minutes while you prep is perfect).
- 3. Cook quinoa: simmer 1 cup quinoa + 2 cups water + 1/2 tsp salt, covered, 15 minutes; rest 5 minutes; cool slightly.
- 4. Stir up the herby yogurt sauce; refrigerate.
- 5. Mix quinoa with cucumber, tomatoes, scallions, herbs, lemon juice, olive oil, salt, and pepper.
- 6. Thread chicken and veggies onto skewers; grill 10–12 minutes (turning) or roast 18–20 minutes (flip once) until chicken hits 165°F (74°C).
- 7. Serve kebabs with a generous spoon of herby yogurt sauce and a side of quinoa tabbouleh.
Why You’ll Love This Recipe
- Balanced and satisfying: lean protein, lots of vegetables, and a hearty grain side.
- Big flavor, simple methods: a quick lemon-garlic marinade and a cool herby yogurt sauce do the heavy lifting.
- Flexible cooking options: make it on the grill or roast on a sheet pan in the oven.
- Great for meal prep: the quinoa tabbouleh and sauce hold up beautifully for a few days.
Grocery List
- Produce: 2 medium zucchini, 2 bell peppers, 1 large red onion, 1 medium cucumber, 1 cup (150 g) cherry tomatoes, 3 scallions, 1 lemon (zest and juice), garlic (4 cloves total), fresh parsley, fresh dill, fresh mint
- Dairy: plain Greek yogurt (1 cup / 240 g)
- Pantry: quinoa (1 cup / 170 g), olive oil, dried oregano, smoked paprika, kosher salt, black pepper
Full Ingredients
Chicken & Veggie Kebabs
- Chicken: 1 1/2 lb (680 g) boneless, skinless chicken breast, cut into 1 to 1 1/4-inch cubes
- Zucchini: 2 medium (about 12 oz / 340 g total), sliced into 1-inch thick half-moons
- Bell peppers: 2 medium (about 12 oz / 340 g total), cored and cut into 1 to 1 1/4-inch squares
- Red onion: 1 large, cut into 1-inch wedges (keep a few layers together so they stay on the skewer)
- Olive oil: 3 tbsp
- Lemon: 2 tbsp freshly squeezed lemon juice + 1 tsp finely grated zest
- Garlic: 3 cloves, minced or finely grated
- Dried oregano: 2 tsp
- Smoked paprika: 1 tsp
- Kosher salt: 1 tsp
- Black pepper: 1/2 tsp
Herby Yogurt Sauce
- Plain Greek yogurt: 1 cup (240 g)
- Lemon juice: 1 tbsp
- Garlic: 1 small clove, finely grated
- Fresh parsley: 2 tbsp, finely chopped
- Fresh dill: 1 tbsp, finely chopped
- Fresh mint: 1 tbsp, finely chopped
- Olive oil: 1 tbsp
- Kosher salt: 1/4 tsp
- Black pepper: 1/8 tsp (or to taste)
Quinoa Tabbouleh
- Quinoa: 1 cup (170 g), rinsed and drained
- Water: 2 cups (480 ml)
- Kosher salt: 1/2 tsp (for cooking quinoa) + 1/2 tsp (for dressing), divided
- Cucumber: 1 medium (about 10 oz / 285 g), diced small
- Cherry tomatoes: 1 cup (about 150 g), halved (or quartered if large)
- Scallions: 3, thinly sliced
- Fresh parsley: 1/2 cup, finely chopped
- Fresh mint: 1/4 cup, finely chopped
- Lemon juice: 3 tbsp
- Olive oil: 3 tbsp
- Black pepper: 1/4 tsp
Skewers and Serving (Optional)
- Skewers: 8 metal skewers, or 8 wooden skewers soaked in water for 30 minutes
- Optional for serving: extra chopped herbs, extra lemon wedges
Step-by-Step Instructions
Step 1: Prep your skewers and heat source
If you are using wooden skewers, soak 8 skewers in water for 30 minutes so they are less likely to burn.
Grill option: Preheat a grill to medium-high, about 450°F (232°C). Clean and oil the grates.
Oven option: Preheat the oven to 425°F (218°C). Line a rimmed sheet pan with foil for easy cleanup (optional).
Step 2: Cut the chicken and vegetables evenly
Cut 1 1/2 lb (680 g) chicken into 1 to 1 1/4-inch cubes so it cooks evenly without drying out.
Prep the vegetables into similar-sized pieces: zucchini into thick half-moons, peppers into squares, and red onion into sturdy wedges (keep layers together).
Step 3: Marinate the chicken (quick and effective)
In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 2 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
Add the chicken and toss until well coated. Let it sit for 15 minutes at room temperature while you cook the quinoa and make the sauce. (You can also cover and refrigerate for up to 8 hours; if chilled, take it out for 15 minutes before cooking for more even grilling.)
Step 4: Cook the quinoa and cool it slightly
In a medium saucepan, combine 1 cup (170 g) quinoa, 2 cups (480 ml) water, and 1/2 tsp kosher salt. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand (still covered) for 5 minutes.
Fluff with a fork and spread the quinoa on a plate or sheet pan for 5 minutes to cool slightly so it doesn’t wilt the herbs.
Step 5: Make the herby yogurt sauce
In a small bowl, stir together 1 cup (240 g) Greek yogurt, 1 tbsp lemon juice, 1 finely grated small garlic clove, 2 tbsp parsley, 1 tbsp dill, 1 tbsp mint, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Taste and adjust seasoning. Refrigerate until serving (it thickens slightly as it sits).
Step 6: Mix the quinoa tabbouleh
In a large bowl, combine the cooled quinoa with 1 diced cucumber, 1 cup halved cherry tomatoes, 3 sliced scallions, 1/2 cup chopped parsley, and 1/4 cup chopped mint.
Drizzle in 3 tbsp lemon juice and 3 tbsp olive oil. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss well. Taste and adjust with a pinch more salt or an extra squeeze of lemon if needed.
Step 7: Assemble the kebabs
Thread chicken and vegetables onto the skewers, alternating pieces for even cooking and a nice mix on each skewer. Aim for about 4–5 pieces of chicken per skewer, depending on the size of your pieces, leaving a little space between items so heat can circulate.
If you have extra vegetables, you can cook them on a separate skewer (vegetables sometimes cook a touch slower than chicken, depending on size).
Step 8: Cook the kebabs (grill or oven) and serve
Grill method: Grill kebabs over medium-high heat (about 450°F/232°C) for 10–12 minutes, turning every 2–3 minutes, until the chicken is cooked through and the vegetables are tender with charred edges. Chicken must reach 165°F (74°C) on an instant-read thermometer.
Oven method: Arrange kebabs on a rimmed sheet pan. Roast at 425°F (218°C) for 18–20 minutes, flipping once halfway through, until chicken reaches 165°F (74°C). For more browning, broil on high for 1–2 minutes at the end (watch closely).
Serve the kebabs hot with a generous spoon of herby yogurt sauce and a side of quinoa tabbouleh. Add extra chopped herbs and lemon wedges if you like.
Pro Tips
- Keep pieces uniform: Cutting chicken and vegetables to similar sizes helps everything finish cooking at the same time.
- Use a thermometer: Pull chicken right when it hits 165°F (74°C) to keep it juicy.
- Don’t pack skewers too tightly: A little breathing room encourages browning instead of steaming.
- Cool quinoa slightly before adding herbs: Warm (not hot) quinoa keeps the tabbouleh fresh and bright.
- If grilling, oil the grates: Lightly oiling prevents sticking, especially with the onion and peppers.
Variations
- Chicken thighs instead of breasts: Use 1 1/2 lb (680 g) boneless skinless thighs for extra juiciness; grill time is similar, but still cook to 165°F (74°C).
- Make it dairy-free: Swap the yogurt sauce for a quick herby tahini sauce: 1/3 cup tahini + 3 tbsp water + 1 tbsp lemon juice + herbs + salt.
- Different veggie mix: Add mushrooms or swap zucchini for eggplant; keep pieces around 1 inch so they cook evenly.
Storage & Make-Ahead
Refrigerate: Store leftover kebabs (remove from skewers if easier) in an airtight container for up to 3 days. Store quinoa tabbouleh for up to 4 days. Store herby yogurt sauce for up to 3 days.
Reheat: Warm chicken and vegetables in a 350°F (177°C) oven for 8–10 minutes or in a skillet over medium heat until hot. (Try not to microwave too long; chicken can dry out.) Serve sauce cold.
Make-ahead: The quinoa can be cooked up to 2 days ahead. The sauce can be made up to 2 days ahead. Chicken can marinate up to 8 hours in the refrigerator.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe, including quinoa tabbouleh and yogurt sauce): 620 calories, Protein: 45 g, Carbohydrates: 50 g, Fat: 25 g, Fiber: 7 g, Sodium: 780 mg.
