1 red onion, cubed
1 yellow bell pepper, cubed
1 green bell pepper, cubed
1/2 cup cherry tomatoes
1/4 cup kalamata olives
Marinated chicken
Small handful of arugula


2 chicken breasts, boneless, skinless
1 Tbsp. mint, dried
1/2 Tbsp. chili flakes
2 lemons, juiced
1 Tbsp. oregano


6 cloves garlic, peeled, chopped
1/4 cup olive oil
Kosher salt
Black pepper


1 8-oz. container of Chobani Greek Yogurt, non-fat plain
1/2 English cucumber, grated
1 Tbsp. fresh mint, chopped
4 Tbsp. feta cheese, crumbled
2 cloves garlic, peeled, chopped
1 lemon, zested
Kosher salt
Black pepper

  • Put grill plates on burners and warm them up.
  • Cut red onion and bell peppers, cherry tomato, olives. Tip: Cut veggies equal size so they cook uniformly.
  • Assemble kebabs with veggies and pre-marinated chicken. Set aside. Marinate the chicken overnight for best results.
  • Grill the kebabs. While they grill, make the yogurt sauce.
  • Grate the cucumber into the yogurt. Add the feta. Add chopped garlic. Add the chopped mint. Taste and adjust.
  • Check on kebabs. Plate. Place skewers on plate with a ramekin of yogurt sauce.