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Chicken and Veggie Kabobs


Chicken and Veggie Kabobs

Chicken is a source of the amino acid tryptophan which helps with sleep. Combine the marinated chicken with fresh vegetables of your choice. Dip the results in fresh tzatziki made from greek yogurt for a yummy dinner.

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For the Marinade

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Kabobs

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • Assorted vegetables (bell peppers, onions, zucchini, cherry tomatoes, mushrooms, etc.), cut into bite-sized pieces
  • Wooden skewers, soaked in water for about 30 minutes to prevent burning

For the Tzaziki

  • 1 cup Greek yogurt
  • 1 cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or substitute with mint or parsley)
  • Salt and pepper to taste
  • Extra virgin olive oil (optional, for drizzling)
  • Optional: Stir in a scoop of Morphus Fiberus to increase the fiber in your diet.


  1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.
  2. Place the cubed chicken in a resealable plastic bag or a bowl and pour the marinade over it. Make sure the chicken is well coated. Seal the bag or cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to a few hours).
  3. While the chicken is marinating, prepare the vegetables by cutting them into similar-sized pieces.
  4. Preheat your grill to medium-high heat.
  5. Remove the chicken from the marinade and thread the chicken cubes onto the soaked wooden skewers, alternating with the vegetable pieces.
  6. Place the kabobs on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
  7. While grilling, you can brush any remaining marinade over the kabobs to enhance the flavor.
  8. Also while the skewers are grilling, prepare the tzatziki. Grate the cucumber onto a paper towel to remove excess moisture. Combine the Greek yogurt, minced garlic, fresh lemon juice, and chopped dill. Add the cucumber to the yogurt mixture and mix well. Season the tzatziki with salt and pepper to taste. Start with a pinch of salt and a dash of pepper, then adjust according to your preference.
  9. Once the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are done, remove the kabobs from the grill.
  10. Serve the chicken and vegetable kabobs hot with a side of your choice, such as rice, quinoa, or a salad.
  11. Enjoy your flavorful and nutritious chicken and vegetable kabobs!

    Lisa is a Registered Holistic Nutritionist (RHN) who focuses on helping women find relief in perimenopause and menopause. Lisa has more than eight years of experience in the health and wellness space. She is also in perimenopause and experiences the occasional hot flashes, some anxiety, and irregular cycles. She is passionate about listening to her body, eating as much of a whole-food diet as possible, and exercising for strength and longevity.