Chicken-Veggie Kebab

I think it’s only fitting to write about chicken kebab since my last write-up was about spices. Kebab recipes are common in Mediterranean cooking and of course, they use delicious herbs and spices to marinate the meat. Sauces are also very flavorful and spicy because of these aromatics that complement the flavor of the grilled or broiled meats.

The version we’ve tried is for chicken kebab with mixed veggies skewered together and then grilled. We also made a spicy yogurt sauce to complement the dish.

For the ingredients, we used:


boneless chicken breast fillets cut into cubes


red onions, diced

garlic, minced

sweet paprika [according to taste]

garlic powder [according to taste]

chili pepper or siling labuyo/pasete [finely minced]

freshly ground coriander seeds [according to taste]

plain yogurt [if you can get Greek yogurt, the better]

fresh lemon juice

a drizzle of extra virgin or regular olive oil

salt and pepper to taste

yogurt and cucumber sauce:

plain yogurt

sweet paprika [according to taste]

garlic powder [according to taste]

freshly ground coriander seeds [according to taste]

fresh lemon juice

salt and pepper to taste

cucumber [peeled and cubed – you can also remove the seeds if you don’t want them in your sauce]


red, green, and/or yellow bell pepper [seeds removed; sliced into bite-size pieces]

tomatoes [seeds removed; sliced into bite-size pieces]

red onions [peeled; sliced into bite-size pieces]


Mix all of the ingredients for the marinade in a clean bowl. Make sure to taste it accordingly prior to adding the chicken cubes. If it needs adjusting, do so until you get the flavor you’re looking for. There should be a balance of all the seasonings and spices, so it is a must to taste the marinade once all of the ingredients are in.

Add the chicken cubes into the marinade and mix well, ensuring the meat is fully coated. Cover the bowl with plastic wrap and keep inside the fridge for about 30 minutes to an hour. It is best to marinate the chicken for a longer period of time. So if this dish is for lunch, make sure to prepare it in the morning.

After an hour or so, get your veggies and chicken. Skewer the chicken meat and veggies alternately on water-soaked bamboo sticks or stainless steel barbecue skewers. Use the marinade sauce to coat the prepped kebabs before grilling them.

Grill the chicken kebab ’til tender. It will only take a few minutes to cook the meat.

For the yogurt and cucumber sauce, just mix all of the ingredients in a bowl and make sure to taste it. It should be a little sour but not too salty. If you’re not yet gonna serve the kebab, don’t prep the cucumbers just yet because you’d want them crisp and not soggy in the sauce.

Serve the chicken and veggie kebab over steamed rice with yogurt and cucumber sauce on top.

Bon appétit!

** Below is just another way of presenting the chicken kebab. We did not use a skewer and cubed the chicken before cooking. Grill the chicken breasts in big thin pieces. Skewer the veggies to cook them, them remove before serving. The cucumber sauce is just the same.