Lemon Chicken Kebabs with Basil Pesto Yoghurt Dressing

It is another sunny weekend in Cape Town.  This morning after some freshly beetroot juice and a boiled egg on low GI toast with sliced tomato, basil and asparagus, Doug and I had a great hike from Rhodes Memorial up to the Block House.


When you get to the Block House you have such an awesome view of Cape Town from Constantia all the way to Lions Head.  Such a great way to start a Saturday morning.





To match our super healthy Saturday, todays recipe is a super healthy dinner.  These chicken kebabs are zingy, with a touch of spice from the cayenne pepper with loads of crunchy vegetables.


 The basil pesto yoghurt dressing brings it all together with its crisp freshness. They are also fun to make and are perfect for a braai or a weekday dinner.  I had the left overs for lunch the next day and the kebabs tasted just as good cold!  Just serve them with a baked potato and a side salad and you have a perfect meal!


Lemon Chicken Kebabs with Basil Pesto Yoghurt Dressing

Makes 8 kebabs

  • 2 chicken fillets
  • 4 courgettes, sliced (about 1cm)
  • 1 pepper/capsicum (I used half a green pepper and half a yellow pepper for variety of colour), 2cm chunks
  • 1/4 red onion, 1-2cm chunks
  • Olive oil
  • Salt and pepper
  • 8 wooden skewers, soak for at least 2 hours so they don’t burn


  • juice of 1 lemon
  • 1 clove of garlic, crushed
  • 1/2 tsp of paprika
  • 1/2 tsp of cayenne pepper

Basil Pesto Yoghurt Dressing

  • 15 basil
  • 2 Tbsp toasted pine nuts
  • 1 clove garlic, crushed
  • 1/2 Tbsp olive oil
  • 1/2 lemon, juiced
  • 1/2 cup plain yoghurt
  1. Cut the chicken into 2-2.5cm cubes
  2. Add to a bowl with the marinade ingredients and season
  3. Cover and place in the fridge and marinade for 15 – 30 minutes
  4. To make the kebabs, spike the chicken alternating with the vegetables onto the skewers until full, leaving a bit of space at the bottom and the top
  5. Drizzle with a bit of olive oil and cook on the braai, frying pan or griddle pan until cooked
  6. Serve with the basil pesto yoghurt dressing (add a baked potato and some salad for a fill meal)

To make the dressing:

  1. Add all the ingredients, expect the yoghurt to a food processor and blend
  2. Put into a bowl, add the yoghurt and season

Nutritional Info per kebab with the dressing

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