Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

This meal. It’s amazing. Brian and the boys made it for me last month on Mother’s Day and it was honestly one of the best things I’ve eaten – and I’m pretty sure I’m not just saying that because I didn’t have to make it.

At least I don’t think so.

I mean, it was dreamy not to step foot in the kitchen, but if I’m being 100% transparent, I actually had step those feet out the front door and chill on the porch during The Making of the Mother’s Day Meal in order to avoid running in and taking over (what if they whisk too slow? what if they whisk too fast? do they know how to juice a lemon? mince garlic? live life???).

Of course, the meal turned out crazy delicious and I was reminded, yet again, that Brian and the kids are fully capable human beings without me controlling every detail (identity crisis forthcoming)

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

Back to this meal. I love light, healthy, flavorful recipes like this, and I double love that this meal is so easy and fast.

I’m not quite sure why my brain has never explored the possibility of whisking together yogurt and hummus for the most delectable sauce on the planet, but I’m making up for lost time as I have a little dish of this sauce in my fridge at all times now.

Perfect for grilled chicken, fresh veggies…and very often just grabbing a piece of flatbread out of the freezer, warming up slightly, and going to town. Flatbread and yogurt-hummus sauce forever.

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

The lettuce leaves listed in the recipe (and in the photos) are optional but I highly recommend if you enjoy the lettuce wrap vibe, which I do. I’m pretty sure these chicken skewers are going to be a summer staple (might as well since I’ve already got the sauce whipped up in bulk).

What To ServeFresh, seasonal fruit (grilled pineapple would be fabulous)
Greek Pita Salad

One Year Ago: Spinach, Apple & Gouda Salad with Honey Mustard Dressing
Two Years Ago: Vanilla Funfetti Mug Cake {Egg and Dairy Free}
Three Years Ago: Berries on a Cloud {Best Dessert of the Summer!}

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

Yield: Serves 6

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

If you have a little time (or want to get planning ahead points), the chicken is even more delicious and flavorful if left to marinade for a couple hours.

And because this recipe seems super adaptable, you could cut the chicken into cubes instead of strips, if you wanted - or if you don't have skewers (or aren't in the mood to use them), grill the chicken whole, slice, and serve (although you'll get more flavor by cutting the chicken into smaller pieces).


    Yogurt-Hummus Sauce:
  • 2/3 cup Greek yogurt (nonfat or regular)
  • 1/3 cup hummus (storebought or homemade)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced or pressed through a garlic press (about 1/2 teaspoon)
  • 1/2 teaspoon coarse, kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • Chicken and Marinade:
  • 1 1/2 to 2 pounds boneless, skinless chicken breasts or chicken tenders
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse, kosher salt
  • 1/4 teaspoon black pepper
  • 12 romaine, Boston or Bibb lettuce leaves (optional)
  • Bamboo or metal skewers


  1. Preheat a grill to medium-high.
  2. For the sauce, combine all the ingredients in a bowl and whisk together until smooth. Add hot water a teaspoon at a time to thin the sauce, if needed.
  3. If using chicken breasts, slice them lengthwise into thin strips, about 4-5 strips per chicken breast (depending on the size of the chicken). If using tenders, don't slice.
  4. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, cumin, salt and pepper for the marinade. Toss the chicken with the marinade. You can either thread the chicken immediately onto skewers and grill or let the chicken rest in the marinade, refrigerated, for several hours for more flavor.
  5. Thread the chicken accordion-style onto bamboo or metal skewers, 2-3 chicken strips per skewer.
  6. Grill the chicken 3-4 minutes per side, until cooked through.
  7. Let the chicken rest for 5 minutes before serving. Serve on top of lettuce leaves, if desired, and drizzle with the sauce.

Recipe Source: adapted from a June 2016 Cuisine at Home recipe

18 Responses to Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

  1. Molly says:

    Delicious and easy! I had leftover chicken and sauce, so I threw it in a breakfast bowl the next day — broccoli, onion, red pepper and egg scramble with the chicken, a squeeze of lemon and a dollop of the sauce. So delicious and healthy. Thank you.

  2. Erin says:

    This is our new favorite dinner. My husband requests this about twice a week, which means this is an amazing recipe because he is NOT a Greek yogurt and hummus kind of guy (more like steak and potatoes all the time). Delicious and simple to make, so glad I found this!

  3. Carrie says:

    This is THE perfect summer meal. Light, lemony, and simple to make. I put this on our week’s meal plan and my husband made this before I got home from work, he said it was easy! We have the Camp Chef pellet grill/smoker also, and we just love the flavor. These skewers came off so delicious and the kids loved wrapping the chicken into the lettuce and dipping. That sauce is AMAZING! I agree, it would be a good staple to have in the fridge for dipping veggies, pretzels, anything.

  4. Mac says:

    This was a hit with my whole family, even the picky 4 year old!
    I had no hummus, so the sauce didn’t have the depth I sure it could have. I also ended up cooking the chicken on the stovetop in the marinade and served it all over quinoa. Tasty, but I’m looking forward to grilling it next time!

  5. Sara Burnette says:

    My 11 year ok son declared this “the best chicken ever”. And he didn’t even wat the sauce! This was easy and delicious! The sauce is sooooo good. I used an indoor grill pan, no skewers. Thanks for a great recipe!

    • Mel's Kitchen Cafe Admin says:

      Hello Sara. Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Thank you for reporting back. So glad you loved this one. Mel will be happy to hear it as well :).

  6. Louise E says:

    I made this last week with cubed chicken. The chicken and sauce were both delicious. Great for an easy summer meal as the sauce and marinade are quick to put together.

  7. Mary says:

    So light and delicious! The sauce was a big hit. We served it with pita, naan, and lettuce, but the chicken with just the sauce is great as is. I marinated the chicken for a few hours, then grilled on an indoor grill pan; our grill is on the fritz.
    I’ll definitely be making this again, thank you!

  8. Mamalala says:

    What a great and easy recipe. Made it and the whole family loved it. The sauce I served with zucchini and carrot sticks. Topped with a little bit of Fetta for those who used lettuce wraps. A healthy meal that has now made it into the rotation.

  9. Liz says:

    Mel- WOW this sauce is out of this world!! I served it along side grilled beef kabobs and grilled eggplant and topped it all with crumbled feta. I can’t get enough!

  10. Lauren says:

    3 to 4 mins per side that is 🙂

  11. Lauren says:

    Hi, Mel – I am hoping to get the grill/smoker u have recommended at some point, since ours bit the dust a while ago, but in the mean time if I broiled the chix for 3 to 4 mins in the oven, do u think that would do the trick?

    • Mel says:

      Yes, I think that would be perfect! The wood skewers are more likely to burn while broiling, though, so you might try soaking them in water for 30 minutes prior to using them.

      • Lauren says:

        Hi, Mel. I just wanted to check back to say that it worked like a charm to broil this chix in the oven. I actually just put the cut up pieces on a small sheet pan with no skewers & served one night w the greek pita salad that you suggested & the next night in romaine lettuce wraps. Two really awesome meals! Thank you~

  12. Kathy says:

    You are too funny. I honestly think that Home Ec teachers must be absolute saints to be able to watch middle school kids try to cook without losing their minds and taking over in a blind rage. I watch my 16 year old son cook and it’s all I can do not to scream at him like he’s a 48 year old woman who has been cooking for a looong time. This looks amazing. Way to go Brian and kids.

  13. Liz says:

    That looks and sounds so good … and I bet some thinly sliced cucumber would be good on top!

    I just mixed up a jar of the sweet Italian dressing for your Portillos chop salad recipe and if you haven’t tried it yet, I’ve been having great success with pasta in the instant pot as in cooking pasta plain to cool and use in salads. So far, I’ve been using store brand elbow macaroni: 1 part pasta, 2 parts salty water for 7 minutes, quick release. I rinse and cool and it has been perfect. I was surprised as I expected maybe mush. Saves a bit of time and not as much heat in the kitchen!

    • Mel says:

      Thanks for the tip on the pasta in the instant pot, Liz! I would have though the same thing – that it would turn to mush! I can’t wait to try it.

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