These Chicken & Veggie & Shrimp Skewers + a herby tahini sauce served alongside grilled pita are one of my favorite summer grilling dishes. It is a beautiful feast that seems super impressive, and believe me it is, but surprisingly comes together easier than you think.
The secret is a base marinade that is used on the protein and veggies. It’s easy, flavorful and comes together quick! The sauce comes together in food processor or blender and the pita I use is the same recipe from the chicken gyros I recently shared (you can also use store bought) cooked right on the grill! So once you have everything prepared, you can head outside to the grill with everything prepped, fire up the grill and 20 minute later sit down and enjoy.
Table of Contents
- ❤️ Why You’ll Love Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita
- 🍲 Ingredients
- 👩🍳 How to Make Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita
- 🪄 Tips and Tricks
- 👝 How to Store Leftovers
- 🤔 Common Questions
- Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita Recipe
❤️ Why You’ll Love Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita
- One marinade, three different uses. By making a base marinade, you can coat all your protein & veggies with ease. Optionally, add some skyr/greek yogurt to the chicken for extra creaminess.
- Easy to prep in advance. The marinated veggies, shrimp, and chicken can be prepped a few hours before grilling, making this a super simple prep-ahead meal.
- It all cooks in one place. What I love about a grilled dinner is that once you have it all prepped, it comes together pretty quickly.
🍲 Ingredients
Olive oil – used for the marinade, sauce and to prep the grill
Lemons – used for the marinade and sauce
Garlic – for the marinade and sauce
Paprika, Dried Oregano, Garlic Powder – used for the marinade
Boneless, skinless chicken thighs – cut into cubes for the skewers
Plain skyr or Greek yogurt – used to tenderize the chicken and also at the base of the sauce
Large shrimp – peeled and deveined, tails on or off to preference, to put on skewers
Zucchini – sliced into thick rounds for the skewers
Red onion – cut into chunks for the skewers
Bell peppers (red/yellow) – cut into squares for the skewers
Cherry tomatoes – for the skewers
Halloumi – cubed for the skewers
Tahini – for the sauce, it adds such a nice nutty flavor
Small jalapeño – (seeded for mild, or leave seeds for heat) to add some heat to the sauce
Fresh parsley – for the sauce
Flour – for the pita bread
Baking Soda – to help the pita rise
👩🍳 How to Make Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita
Make the Marinade
- Whisk together olive oil, lemon zest and juice, grated garlic, paprika, dried oregano, garlic powder, salt, and pepper.
- Reserve a few spoonfuls to brush over the skewers after grilling.
Marinate the Chicken
- Add 2 tablespoons skyr to 1/3 of the marinade in a large bowl.
- Toss with chicken until fully coated.
- Cover and marinate in the fridge for 30 minutes to 4 hours.
Marinate the Shrimp
- Toss with shrimp with 1/3 of the marinade until evenly coated.
- Let sit for 15 to 30 minutes.
Marinate the Veggies
- Toss with zucchini, bell peppers, red onion, leeks, cherry tomatoes, and halloumi with the remaining 1/3 of the marinade.
- Let marinate for 20 to 30 minutes.
Make the Flatbread
- Combine skyr, flour, baking soda, and optional seasoning into a soft, workable dough.
- Divide into 4 to 6 equal pieces and roll into flat rounds.
- Brush each side lightly with olive oil before grilling.
Make the Herb Sauce
- In a blender, combine skyr, tahini, garlic, jalapeño, lemon juice, olive oil, cold water, parsley, cilantro, salt, and any optional spices.
- Blend until smooth and creamy.
- Taste and adjust lemon, salt, or water as needed.
- Chill until ready to serve.
Grill Everything
- Grill flatbreads over medium-high heat for 2 to 3 minutes per side, until puffed and charred.
- Grill chicken skewers for 5 to 6 minutes per side, until cooked through and nicely charred.
- Grill veggie skewers for 8 to 10 minutes total, turning frequently for even charring.
- Grill shrimp skewers for 2 to 3 minutes per side, until just opaque.
- Brush skewers with reserved marinade while grilling.
Finish and Serve
- Arrange chicken, shrimp, veggies, and flatbreads on a platter.
- Serve with the herby sauce on the side for dipping or drizzling.
- Garnish with fresh herbs, lemon wedges, or flaky salt as preferred.
🪄 Tips and Tricks
- Soak wooden skewers in water – if using wooden skewers, make sure to soak them for 30 minutes before using to make sure they don’t burn on the grill
- Make sure everything is ready before grilling – once the grill is hot, you want to get on a roll and not worry about running in and out of the house. Take the time to make sure you are all prepped in advance.
- Grill in the right order. To make sure everything is cooked well and at the right timing, grill in an order that makes sense…Flatbread -> Chicken -> Veggie -> Shrimp
👝 How to Store Leftovers
Store leftovers in the fridge for up to 5 days in separate containers. Reheat in the oven or on the stovetop before serving again.
🤔 Common Questions
Yes. Greek yogurt works just as well in both the marinade and flatbread dough. Skyr is just thicker and a bit tangier.
You can make the marinade, herby sauce, and flatbread dough up to a day ahead. The chicken and veggies can also be marinated in advance (just marinate shrimp close to cooking time).
Yes. Metal skewers are great and reusable. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Shrimp cook very fast—just 2–3 minutes per side. Pull them as soon as they turn opaque and firm.
Chicken & Veggie & Shrimp Skewers, Herby Tahini Sauce & Grilled Pita
Ingredients
Marinade Base
- 1/3 cup olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, grated
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- Black pepper to taste
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp plain skyr
Shrimp
- 1 lb large shrimp, peeled and deveined
Veggies
- 1 zucchini, sliced
- 2 bell peppers, chopped
- 1 red onion, cut into chunks
- 1 leeks, sliced in rounds
- 1 pint cherry tomatoes
- 1 block halloumi, cubed
Skyr Flatbreads
- 1 cup plain skyr or Greek yogurt, ~240g
- 1¼ cups all-purpose flour, ~150g
- 1 tsp baking powder
- ½ tsp salt
- Optional: garlic powder, oregano, or za’atar
- Olive oil, for brushing
Spicy Herby Skyr-Tahini Sauce
- 1/2 cup plain skyr
- 2 tbsp tahini
- 1 garlic clove
- 1 small jalapeño
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 –2 tbsp cold water
- 1 bundle parsley
- Salt to taste
Instructions
Make the Marinade
- Whisk together olive oil, lemon zest and juice, grated garlic, paprika, dried oregano, garlic powder, salt and pepper.
- Reserve a few spoonfuls to brush over skewers after grilling.
Marinate the Chicken
- Add 2 tablespoons skyr to 1/3 of the marinade in a large bowl.
- Toss with chicken pieces until coated.
- Marinate 30 minutes to 4 hours in the fridge.
Marinate the Shrimp
- Toss the shrimp with another 1/3 of the marinade.
- Marinate 15 to 30 minutes max.
Marinate the Veggies
- Add the final 1/3 of the marinade to a large bowl.
- Toss with zucchini, peppers, onion, leeks, tomatoes, and halloumi.
- Let sit for 20 to 30 minutes.
Make the Flatbread Dough
- In a bowl, combine skyr, all-purpose flour, baking powder, salt, and optional seasoning.
- Mix and knead briefly until smooth.
- Divide into 4 to 5 pieces and roll into small rounds.
- Brush lightly with olive oil.
- Grill over medium-high heat for 2 to 3 minutes per side, until golden with charred spots.
Make the Spicy Herby Sauce
- Blend skyr, tahini, garlic, jalapeño, lemon juice, olive oil, water, herbs, salt, and optional spices until smooth.
- Taste and adjust seasoning. Chill until ready to serve.
Grill Everything
- Grill flatbreads first for 2-3 minutes per side, then set aside covered with a towel.
- Grill chicken for 5 to 6 minutes per side until fully cooked.
- Grill shrimp for 2 to 3 minutes per side until opaque.
- Grill veggie skewers for 8 to 10 minutes total, turning for even char.
- Brush all skewers with reserved marinade while grilling.
Serve
- Arrange grilled chicken, shrimp, veggies, and flatbreads on a large board or platter.
- Serve with herby sauce.
- Garnish with lemon wedges, flaky salt, or fresh herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe!