Grilled Chicken Zucchini Kebabs

This grilled chicken and zucchini kebabs recipe is the kind of easy summer meal I turn to when I want something healthy but packed with flavor. The lemon herb marinade soaks right into the chicken and vegetables so every bite tastes fresh and savory. You can throw these kebabs on the grill and have dinner ready in no time after a bit of simple prep work.

I first made this at a family barbecue and everyone kept coming back for seconds. Now it is one of my go-to choices for any summer grill night or when I want to impress without fuss.

Ingredients

• Boneless chicken breasts: Choose chicken that is firm and pink with no gray spots Fresh chicken is always best for juicy kebabs
• Medium zucchini: Smaller zucchini have tender skin and sweet flavor Look for ones that are firm with shiny skin
• Red onion: Red onion adds color and a sweet bite to the skewers Try to pick onions with tight skins
• Lemons: Fresh lemon juice tenderizes the chicken and brightens everything up Select lemons that feel heavy for their size and yield gently when squeezed
• Garlic: Garlic deepens the flavor and works beautifully with the herbs Choose cloves that feel firm without any green shoots
• Fresh thyme and rosemary: Both herbs add an aromatic woodsy note Fresh sprigs are more fragrant than dried but dried can stand in if that is what you have
• Olive oil: Olive oil helps everything caramelize and keeps the marinade smooth Use extra virgin or a mild olive oil for the best result
• Kosher salt and freshly ground black pepper: These bring out all the natural flavors of the ingredients Be generous but taste as you go

Step-by-Step Instructions

Prep the ingredients:

Cut the chicken into even one inch pieces so they cook evenly Slice the zucchini into thick rounds and chop red onion into large square pieces so they hold well on the skewer

Make the marinade:

Zest one lemon into a bowl and juice both lemons Add minced garlic chopped thyme chopped rosemary olive oil salt and pepper Whisk well to blend it together

Marinate the chicken and vegetables:

Pour half the marinade over the chicken in a bowl or zip top bag Toss to coat Pour the remaining marinade over the zucchini and onion in another bowl Make sure everything is coated well Marinate anywhere from thirty minutes to four hours refrigerated for maximum flavor

Build the kebabs:

Thread the marinated chicken zucchini and red onion onto skewers in alternating patterns This way each bite has plenty of variety If you are using wooden skewers soak them first in water for thirty minutes

Preheat the grill:

Lightly oil the grill grates with olive oil to prevent sticking Heat up to medium so the kebabs cook evenly and get light grill marks

Grill the kebabs:

Place the skewers on the grill and turn often so each side browns evenly This should take about ten to twelve minutes The chicken is done when it is firm and juices run clear

Serve the kebabs:

Remove the kebabs from the grill and let them rest just a minute Serve immediately while they are still juicy and hot

Pin it

The zing from fresh lemon and woodsy rosemary is my favorite part of these kebabs Every bite brings back memories of grilling in the backyard with my family on balmy Friday nights Everyone loved snatching hot skewers right off the grill

Storage Tips

Store leftover kebabs by sliding chicken and vegetables off the skewers into an airtight container They stay fresh in the fridge for up to three days For meal prep I sometimes double the batch to have extras on hand for salads or wraps throughout the week These kebabs also taste surprisingly good cold tucked into pita or over a bed of greens

Ingredient Substitutions

You can swap the chicken breast for boneless chicken thighs if you want richer flavor Tofu pressed and cut into cubes can stand in for chicken for a plant based version Bell peppers mushrooms or cherry tomatoes work well in place of zucchini or onion If you do not have fresh herbs dried thyme or rosemary also works just use about half as much

Pin it

Serving Suggestions

Pile these kebabs onto a platter with a drizzle of extra lemon juice and a pinch of sea salt They work great alongside a chilled orzo salad Simple grilled corn or a tomato and cucumber salad makes a colorful spread Serve with fluffy rice a dollop of tzatziki or warm pita for a filling meal

Cultural Context

Grilled skewers or kebabs are a summer classic across the globe The Mediterranean inspired marinade in this recipe balances freshness with earthiness giving a nod to Greek and Italian flavors Zucchini and chicken both grill up fast which is ideal for warm weather get togethers or busy weeknights

Frequently Asked Questions

→ How long should I marinate the chicken and vegetables?

Marinate the chicken and vegetables for at least 30 minutes, or up to 4 hours for deeper flavor infusion.

→ What kind of skewers are best for grilling kebabs?

Metal skewers are reusable and need no prep; soak wooden skewers in water before grilling to prevent burning.

→ How do I know when the chicken is cooked through?

The chicken should be cooked until no longer pink inside and the juices run clear, typically 10-12 minutes on the grill.

→ Can I substitute other vegetables?

Yes, bell peppers, mushrooms, or cherry tomatoes pair beautifully with chicken and add more color to the skewers.

→ What grill temperature is ideal for kebabs?

Medium heat is ideal to ensure even cooking without burning the exterior while keeping the chicken juicy.