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Yoghurt Marinated Chicken Skewers with Toum Garlic Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These yogurt marinated chicken skewers offer a succulent and aromatic take on a Mediterranean classic. The combination of cooling Greek-style yogurt, dried mint, and zesty lemon tenderises the free-range chicken breast, ensuring every bite is moist and packed with flavour. When grilled until slightly charred, the spices caramelise beautifully, creating a savoury crust that contrasts perfectly with the creamy, pungent punch of the homemade toum garlic sauce.

As a diabetes-friendly main course, this dish is naturally high in protein and low in carbohydrates, making it an excellent choice for a healthy mid-week dinner or a summer barbecue. The slow marinade process allows the garlic and onion to penetrate the meat deeply, providing satisfying depth without the need for sugary glazes. Serve these skewers alongside a fresh seasonal salad or roasted courgettes for a light yet comforting meal.

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Ingredients for Yoghurt Marinated Chicken Skewers with Toum Garlic Sauce

  • 240ml (245 g) plain, unsweetened whole milk yoghurt

  • 1 medium-size sweet onion, grated

  • 3 garlic cloves, minced

  • Juice of 1/2 lemon

  • 2 tablespoons crushed dried mint

  • 45ml extra-virgin olive oil

  • 4 skinless, boneless free-range chicken breast halves

  • 1 teaspoon kosher salt, plus more as needed

  • Few grinds of black pepper

  • 1 recipe Toum

How to make Yoghurt Marinated Chicken Skewers with Toum Garlic Sauce

In a small bowl, combine the yoghurt, onion, garlic, lemon, mint, and olive oil. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful).

Preheat a grill or grill on medium-high. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper.

Grill the chicken over medium-high heat, or grill them on a grill or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the grill. Turn the skewers over halfway through cooking.

Remove the cooked chicken from the skewers with a fork. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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