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Photo of Mediterranean chicken skewers with pomegranate and mint yoghurt by WW

Mediterranean chicken skewers with pomegranate and mint yoghurt

0 - 3
PersonalPoints™ per serving
Total Time
2 hr 30 min
20 min
10 min


Raw skinless chicken breast

500 g, cut into 3cm pieces

Dried oregano

½ tsp

Ground paprika

½ tsp


3 clove(s), cloves, crushed

Dried mint

¾ tsp

Red onion

1 medium, cut into wedges

Red capsicum

1 medium, cut into 3cm pieces


1 medium, cut into rounds

99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Lemon juice

2 tbs

Iceberg lettuce

8 leaf, leaves

Fresh mint

1 cup(s)

Fresh flat-leaf parsley

1 cup(s)


cup(s), (60g), seeds only


  1. Combine chicken, oregano, paprika, two-thirds of the garlic and ½ tsp dried mint in a bowl. Season with salt and pepper. Cover and place in fridge for 2 hours.
  2. Thread chicken, onion, capsicum and zucchini, alternately, onto wooden skewers (see note).
  3. Preheat a chargrill or barbecue over medium-high heat. Cook skewers for 4–5 minutes each side or until chicken and vegetables are cooked through.
  4. Meanwhile, combine yoghurt, juice, 2 teaspoons water, remaining garlic and dried mint in a bowl.
  5. Top lettuce leaves with skewers and sprinkle with fresh mint, parsley and pomegranate. Drizzle with mint yoghurt to serve.


TIPS: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking. Add it: 1 bunch asparagus cooked with skewers in Step 3. Swap it: Chicken for tuna, skinless swordf ish or salmon fillets.