These lightly spiced chicken kebabs stay wonderfully moist thanks to the yoghurt marinade. I have omitted salt and pepper from the base recipe, as the spices and herbs make these kebabs really flavoursome – season at the end if you want.

I made some of these for lunch the other week, with a side of Greek salad, gluten free bread and homemade pea hummous. But, I think they would make amazing summer BBQ food too so be sure to save this recipe for your al fresco dining plans!

Healthy Chicken Kebabs (Serves 2)


  • 300g chicken breast
  • 1 tsp each of paprika, dried oregano, dried basil
  • 3 tbsp plain yoghurt


  1. Place the yoghurt, herbs and paprika in a bowl and stir to combine.
  2. Chop the chicken breast into large chunks and add to the bowl with the yoghurt. Ensure the chicken is totally coated in the yoghurt mix then leave to marinate for a couple of minutes.
  3. Soak four short wooden skewers in water – this will stop them from burning when you cook the kebabs. If you do not have skewers, you can simply fry the chicken chunks individually.
  4. Cook over a medium-high heat until the chicken lightly charred on the outside and completely cooked through inside – approx 5 mins each side. Then serve!

If you enjoyed this healthy chicken kebabs recipe why not try one of my other speedy gluten free meal ideas:

Enjoy! x