fbpx Skip to content

Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce

The ketchup-yogurt marinade for these shish kebabs keeps the chicken flavourful and juicy, but it is really the aioli that takes this delicious recipe over the edge.
Serves: 4
Prep Time: 3 hours
Cook Time: 30 min



4 boneless, skinless chicken breasts, chopped
1 red pepper, cubed
1 green pepper, cubed
8 mushrooms


¼ cup ketchup
¼ cup plain yogurt
¼ cup vegetable oil
1 lemon, juiced
1 tsp allspice
¼ cup cider vinegar
salt, to taste
pepper, to taste

Aioli Sauce

2 cloves garlic, minced
¼ cup mayonnaise
2 tsp grainy mustard
1 lemon, juiced
salt, to taste
pepper, to taste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Combine ingredients for Aioli sauce. Store in refrigerator to blend flavours.

  2. Combine ingredients for the marinade. Add chicken and marinate for at least 3 hours.

  3. Alternate chicken, peppers and mushrooms on skewers. If using wood skewers, soak them in water first so they don’t burn on the grill.

  4. Grill for 4 minutes per side or until meat thermometer reads 165°F (74°C).

  5. Drizzle with grainy mustard aioli sauce before serving.

Nutrition Info

Per 485 g serving Amount
Protein64 g
Fat24 g
Saturated Fat3 g
Carbohydrate18 g
Fibre2 g
Sugar10 g
Cholesterol160 mg
Sodium450 mg
Per 485 g serving % Daily Value
Vitamin A10
Vitamin C190
Vitamin B6100
Vitamin B1256