Spiced Chicken Kebab Plate with Naan & Mint
Charred marinated chicken skewers with warm naan, creamy hummus, crisp salad, and bright mint chutney—a complete Mediterranean dinner built on one sheet pan in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- ½ cup Greek yogurt
- 1 whole (zested + juiced) lemon
- 3 whole garlic cloves
- ¾ cup fresh mint leaves
- 2 pieces naan bread
- ½ cup hummus
- 1 whole cucumber, shredded or thinly sliced
Instructions
- 1
Cut chicken breasts into 1.5-inch cubes. Mince garlic, then stir into yogurt with lemon zest, salt, and pepper.
- 2
Toss chicken with yogurt marinade, coating evenly. Thread onto skewers. Line a sheet pan with foil.
- 3
Arrange skewers on pan. Broil 6 inches from heat for 10–12 minutes, turning halfway—chicken should be cooked through, edges charred.
- 4
While chicken broils, finely chop mint and stir into hummus with lemon juice and a pinch of salt for mint chutney.
- 5
Toast naan directly over a gas flame or under the broiler for 30–45 seconds per side until warm and lightly charred.
- 6
Plate naan, top with hummus and cucumber salad, slide skewers alongside, and drizzle mint chutney over all.
Tools you’ll need
- metal or wooden skewers (soaked if wooden)
- sheet pan
- aluminum foil
- broiler or oven
- small bowl
- cutting board
- chef's knife
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