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North African Inspired Chicken and Vegetable Kebabs

This would be delicious on a bed of hot cooked rice or couscous.
Servings 4


For the marinade

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1/2 onion cut into large dice
  • 2 medium zucchini sliced 1/2" thick *add/substitute any other vegetables you like! Eggplant, bell peppers are great, too
  • 3 Tb Mesa de Vida North African Inspired Cooking & Seasoning Sauce
  • 2 tsp healthy oil of your choice
  • juice from 1 lemon
  • salt to taste *Our cooking and seasoning sauces are extremely low in sodium, allowing you to salt to your own tastes/health preferences. Salt does help the flavors permeate the meat, so I recommend a pinch or two to help the marinade really sink into the meat for this quick marinating process.

For the glaze

  • 3 Tb Mesa de Vida North African Inspired Cooking & Seasoning Sauce
  • salt to taste
  • 2 tsp honey

For the garlicky herb yogurt drizzle

  • 1 cup plain yogurt Greek yogurt produces a thicker sauce, regular plain yogurt produces a thinner, dressing-like drizzle
  • 1-2 garlic cloves peeled
  • 1/4 cup fresh herbs - I like a combination of basil, cilantro and mint. Parsley also is great. Use any/all that you have on hand
  • 1 tsp fresh lemon juice
  • salt to taste


  • Combine the first set of ingredients, mix well to coat. Cover with plastic wrap and marinate for 15-30 minutes at room temperature.
  • While the meat marinates, add the garlicky herb yogurt ingredients into a blender or food processor, blend until smooth. Set aside until serving.
  • After the meat has marinated, thread the meat and vegetables onto skewers.
  • Heat your grill to medium heat, about 350. Add the kebabs, cook until about 75% cooked through on each side.
  • Brush the additional sauce on as a glaze to each side of the kebabs. Finish cooking through, allowing the sauce to caramelize just a bit.
  • Rest the meat for 5-10 minutes under a foil tent before serving. Drizzle with the garlicky herb yogurt, serve and enjoy!