Grilled Chicken Kebabs Recipe

Nutrition Facts

Serving Size: 1 kebab, plus about 1 Tbsp sauce
    • Calories: 221
    • Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 65mg
    • Sodium: 171mg
    • Carbohydrates: 8g
    • Fiber: 2g
    • Protein: 27g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Grilled Chicken Kebabs Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

Here’s a colorful and delicious chicken recipe that is perfect for summer grilling. The yogurt dipping sauce gives grilled chicken a feisty spark of flavor.


  • Sauce

    • 1 Tbsp plain Greek yogurt (gluten free if needed)
    • 2 Tbsp white wine vinegar
    • 1 garlic clove, minced
    • 1 1/2 tsp black pepper
    • 1 1/2 tsp spicy brown mustard (gluten free if needed)
    • 1 tsp horseradish
    • 1/2 tsp honey
    • 1/4 tsp salt
  • Kebabs

    • 1 Tbsp chopped fresh rosemary
    • 2 Tbsp olive oil
    • 2 garlic cloves, minced
    • 1/4 tsp salt
    • 1/2 tsp orange zest
    • 1/2 tsp ancho chile powder
    • Black pepper to taste
    • 1 lb boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
    • 1 large onion, cut into 1 1/2-inch pieces
    • 1 small zucchini, cut into 1 1/2-inch pieces
    • 1 small yellow squash, cut into 1 1/2-inch pieces
    • 1 red bell pepper, cut into 1 1/2-inch pieces


    • Preheat grill to medium-high heat.
    • Make the sauce: In a small bowl, combine together the yogurt, vinegar, garlic, black pepper, mustard, horseradish, honey and salt. Cover with plastic wrap and refrigerate until serving.
    • Make the kebabs: In a large bowl, whisk together the rosemary, oil, garlic, salt, orange zest, chile powder and black pepper. Add chicken, onion, zucchini, yellow squash and bell pepper. Toss to coat chicken and vegetables. Thread chicken and vegetables alternately onto 4 (12-inch) metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes before use). Discard the marinade.
    • Grill the kebabs, covered with grill lid, for 12 minutes, or until chicken is cooked through, turning occasionally. Let the kebabs stand for 5 minutes. Serve with the dipping sauce.
Yield: 4 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Copyright 2016 © Baldwin Publishing, Inc.. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
Learn more about Baldwin Publishing Inc.'s editorial policy, privacy policy and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.