Grilled Chicken Skewers with Roasted Potatoes & Creamy Herb Dip

Instructions

Step 1. In a large bowl, combine olive oil, lemon juice, garlic, dill, oregano, paprika, salt, and black pepper.

Step 2. Add the chicken cubes and toss until evenly coated. Cover and marinate for at least 30 minutes or up to 8 hours in the refrigerator.

Step 3. Preheat the oven to 425°F (220°C).

Step 4. Toss the baby potatoes with olive oil, garlic powder, dill, salt, and black pepper.

Step 5. Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden and tender.

Step 6. In a medium bowl, combine the Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and black pepper. Refrigerate until ready to serve.

Step 7. Thread the marinated chicken and bell pepper pieces alternately onto skewers.

Step 8. Preheat a grill or grill pan to medium-high heat.

Step 9. Grill the skewers for 10–12 minutes, turning occasionally, until lightly charred and the chicken reaches an internal temperature of 165°F (74°C).

Step 10. In a bowl, toss the chopped romaine lettuce with olive oil, lemon juice, and salt.

Step 11. Arrange the grilled chicken skewers, roasted potatoes, salad, and creamy herb dip on serving plates.

Step 12. Garnish with fresh dill and serve immediately.

Storage and Reheating Tips

Store leftover chicken skewers, potatoes, salad, and dip separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 350°F (175°C) oven or air fryer until warmed through.

Keep the creamy herb dip refrigerated and serve cold.

Store the salad separately and dress only before serving to maintain freshness.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.