Lemon-Herb Chicken Skewer Bowl on a faded light wood background with a teal kitchen towel under the bowl

Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce

This Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce recipe is a healthy, flavorful meal with fruit, veggies, and protein.

5 from 1 vote
Lemon-Herb Chicken Skewer Bowl on a faded light wood background with a teal kitchen towel under the bowl
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Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce

Prep Time30 mins
Cook Time15 mins
Fridge Time2 hrs
Total Time2 hrs 45 mins
Course: Main Course
Servings: 2
Calories: 662kcal
Author: Olga Miller


  • 1 lemon cut into 4 wedges , plus 1 more lemon for juicing
  • 1 tablespoon minced garlic , divided
  • 2 tablespoons avocado oil , divided, plus more for brushing grill pan
  • 1 teaspoon minced fresh herbs , such as thyme, parsley and/or rosemary, plus more for garnish
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 chicken tenderloins
  • 1 medium cucumber
  • ½ cup plain unsweetened yogurt or dairy-free yogurt
  • 8 ounces thin asparagus spears , trimmed
  • ½ cup cooked tri-color quinoa
  • 2 handfuls of mixed spring greens , such as spinach, arugula, Swiss chard
  • 1 avocado , peeled, pitted, and sliced
  • 4-6 fresh strawberries , halved
  • 4 wooden skewers , soaked in water for 30 minutes


  • In a small ziptop bag, combine 1 tablespoon of freshly squeezed lemon juice, half of the garlic, 1 tablespoon of oil, herbs, ½ teaspoon of salt, and a large pinch of pepper; add chicken. Seal bag and turn to mix and coat. Refrigerate for at least 2 hours or as long as overnight.
  • Cut cucumber in half crosswise. Peel and seed one half; slice the other half into spears and reserve. Using the small holes of a grater, grate the peeled half over a small bowl; stir in yogurt, remaining garlic, juice of half a lemon, and a large pinch of salt until well blended. Refrigerate until ready to use.
  • Heat remaining oil in a large sauté pan over medium-high heat until shimmering; add asparagus and sauté until lightly browned and tender, about 3-5 minutes. Season with salt and pepper to taste; set aside.
  • Brush grill pan with oil; heat. Thread one chicken tender onto each skewer, then skewer on a lemon wedge. Grill for 4-5 minutes, turning once, until chicken is cooked through.
  • Divide chicken skewers between two plates and arrange artfully along with quinoa, greens, avocado slices, strawberries, and reserved cucumber and asparagus spears. Garnish with fresh herbs and serve with cucumber-yogurt sauce.


Nutrition Facts
Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce
Amount Per Serving
Calories 662 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 72mg24%
Sodium 161mg7%
Potassium 1754mg50%
Carbohydrates 55g18%
Fiber 15g60%
Sugar 10g11%
Protein 36g72%
Vitamin A 1239IU25%
Vitamin C 67mg81%
Calcium 185mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chicken Cucumbers Herbs Lemon Olga Miller Skewers Yogurt
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