Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce


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Ingredients Nutrition

  • Yogurt Sauce
  • 16 ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)
  • 1 cucumber, peeled and seeded, grated
  • 4 teaspoons olive oil
  • 3 garlic cloves, minced (pressed through a garlic press)
  • 1 teaspoon white vinegar
  • salt and pepper
  • For Chicken and Veggies
  • 6 boneless chicken cutlets
  • 2 (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
  • 3 zucchini, sliced into 2 inch rounds
  • 2 large onions, quartered
  • 2 green peppers, trimmed an cut into 2 inch squares
  • potato, small, whole, 2 cans
  • skewer
  • pita bread (optional)
  • olive oil (optional)


  1. For yogurt sauce: Mix all ingredients and refrigerate overnight.
  2. For chicken and veggies: Cut chicken breasts into 2" pieces.
  3. Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
  4. Remove chicken from marinade--discard marinade.
  5. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
  6. Preheat grill until hot.
  7. Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
  8. Grill chicken until cooked, basting occasionally.
  9. Veggies are done when they're tender and darkened around the edges.
  10. Brush both sides of pita with olive oil and grill for 3 minutes each side.
  11. Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

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