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Chicken Skewers with Cilantro Mint Sauce

Author: Gaby Dalkin


  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 3/4 cup plain greek yogurt
  • 4 cloves garlic finely chopped
  • 2 teaspoons tomato paste
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds skinless boneless chicken breasts - cut into 2 inch chunks

For the Cilantro Mint Sauce

  • 2 cups packed fresh cilantro
  • 1 cup packed fresh mint leaves
  • 1 shallot
  • 1/4 cup water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chopped serrano pepper
  • 1 teaspoon sugar
  • kosher alt and freshly cracked pepper to taste


  • Pita wedges optional
  • Tzatziki optional


  • Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, paprika, pepper and allspice in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
  • Preheat an indoor or outdoor grill for medium-high heat and lightly oil grate. Thread the chicken onto metal or wooden skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side.
  • Combine the ingredients for the mint cilantro sauce in a blender and blend until smooth. Adjust salt and pepper as needed.
  • Serve the chicken skewers with the cilantro and mint sauce and pita and a raita