Green Chicken Kabobs with Cucumber Salad

Spice up weeknight dinners with easy kabobs that combine big flavors with lots of veggies. 

Serves: 3-4


For cucumber salad:

  • 1 English cucumber, sliced
  • 1 small red onion, slivered
  • 1 tsp. salt
  • 2 tbsp. red wine vinegar
  • 2 tbsp. chopped parsley

For chicken kabobs:

  • 3 tbsp. extra-virgin olive oil, divided
  • 2 cups sliced onions
  • 1 tbsp. ground cumin
  • 2 tsp. ground chili
  • ¼ tsp. ground cloves
  • 1 tsp. ground turmeric
  • 2 tbsp. minced garlic
  • 2 tbsp. minced ginger
  • 2 tsp. salt
  • 3 cups packed spinach leaves
  • 3 cups cubed boneless, skinless chicken breasts or thighs
  • 1 lemon, juiced
  • 2 tbsp. Greek yogurt
  • 5 small tomatoes, chopped

To serve:

  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped dill
  • 2 lemon wedges
  • 2 cups cooked couscous


  1. Toss together all cucumber salad ingredients and chill until ready to serve.
  2. Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add onions and cook until tender and golden, about 5 minutes. Add spices, garlic, ginger and salt and cook for 2 minutes more.
  3. Blanch spinach by placing in boiling water or steaming in microwave. Squeeze out excess water, then puree in blender with tomatoes, cooked onions and spices.
  4. Using the same pan you used to sauté the onions, add the remaining tablespoon of olive oil and cook the chicken over medium heat until lightly browned, about 5 minutes.
  5. Add spinach puree to chicken and simmer over medium-low heat for 20–30 minutes. Add lemon juice and Greek yogurt.
  6. Place chicken on skewers, garnish with herbs and lemon and serve with couscous and cucumber salad.