Chicken Skewers with Grilled Vegetables and Garlic Yogurt Dip

Juicy chicken skewers with bell pepper and zucchini from the grill, marinated with lemon, paprika and oregano. Served with a creamy garlic-yogurt dip with fresh dill.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g chicken breast fillet
• 2 pc red bell peppers
• 2 pc zucchini
• 1 pc red onion
• 4 tbsp olive oil
• 1 pc lemon
• 2 pc garlic cloves
• 2 tsp sweet paprika powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• freshly ground black pepper
• 250 g Greek yogurt
• 1 bunch dill

Method

1. Rinse the chicken breast fillet, pat it dry and cut it into roughly 3 cm cubes.
2. Halve the lemon and squeeze the juice of one half. Set the other half aside for the dip.
3. For the marinade, whisk 3 tbsp olive oil with the lemon juice, 1 garlic clove finely minced, 1 tsp paprika powder, cumin, oregano, 1 tsp salt and pepper.
4. Toss the chicken cubes in the marinade and let them rest in the refrigerator for at least 30 minutes, or longer if possible.
5. Soak wooden skewers in water for about 30 minutes so they don't burn on the grill.
6. Deseed the bell peppers and cut them into chunks. Slice the zucchini into thick rounds. Cut the onion into wedges.
7. For the dip, put the Greek yogurt in a bowl, finely grate the second garlic clove, and mix it with some lemon zest, the remaining paprika powder, a pinch of salt and pepper.
8. Finely chop the dill and stir half of it into the dip. Chill the dip.
9. Thread the chicken cubes onto the skewers alternating with pieces of bell pepper, zucchini and onion.
10. Preheat the grill to medium-high heat and oil the grate.
11. Grill the skewers on all sides for about 12 to 15 minutes, until the chicken is cooked through and the vegetables have char marks. Turn them several times.
12. Remove the skewers from the grill, let them rest briefly and sprinkle with the remaining dill. Serve with the dip.