Lemon-Herb Chicken Skewers with Cucumber-Yoghurt Dipping Sauce



Prep time:

Cook Time:

Total Time:


30 minutes

15 minutes

2 hours 45 minutes

What you'll need

  • 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
  • Fine sea salt
  • Freshly ground black pepper
  • 4 chicken mini fillets
  • 1 medium cucumber
  • 120 g plain yoghurt or dairy-free yoghurt
  • 230 g thin asparagus , trimmed
  • 85 g cooked tri-color quinoa
  • 2 handfuls of mixed spring greens , such as spinach and rocket
  • 1 avocado , peeled, pitted, and sliced
  • 4-6 fresh strawberries , halved
  • 4 wooden skewers , soaked in water for 30 minutes



  • In a small zip top 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 yoghurt, remaining garlic, juice of half a lemon, and a large pinch of salt until well blended, to make the dip. Refrigerate until ready to use.
  • Heat remaining oil in a large frying pan over medium-high heat until simmering; add asparagus and fry 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 fillet 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-yoghurt sauce.








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