Chicken And Bell Pepper Skewers

Chicken Skewers
  • 1 lemon, zest only
  • 3 tbsp lemon juice
  • 3 tbsp dry white wine
  • ¾ c de winkel acidophilus yoghurt
  • 1½ tbsp garlic, chopped
  • 2 tbsp olive oil
  • 1tbsp souvlaki spice (see recipe below)
  • ½ tsp black pepper, freshly ground
  • 1½ tsp salt
  • ¼ c parsley, chopped
  • 6 sprigs fresh rosemary, chopped
  • 1 tsp dry oregano flakes
  • ¼ tsp dry chilli flakes (add more or less as desired)
  • 1kg chicken thighs, boneless & skinless, cut into 2cm squares
  • 12-18 6” bamboo skewers
  • red, green and yellow bell peppers, cut into 2cm squares
  • 1 red onion, cut into 2cm squares


  1. Mix together the marinade ingredients, add the diced chicken and leave overnight to marinate.
  2. To make the skewers, thread the red onion, bell pepper and marinated chicken along the skewer dispersing the pepper colours (thread tight or loose as desired).
  3. Set oven to 225c.
  4. Lay skewers on a tray lined with baking paper and roast for 12 to 15 minutes or until cooked.
  5. serve with the minted yogurt dressing, couscous and a parsley mint salad.

Minted Yogurt Dressing
  • 12 fresh mint leaves, chopped
  • 1 tsp souvlaki spice (to taste)
  • Black pepper, freshly ground (to taste)
  • 1c de winkel acidophilus yoghurt


  1. Mix together just prior to serving.

By Gordon McKenzie 



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