Chicken Kabobs

These summery Chicken Kabobs are coated with a delicious garlic-herb marinade and feature zucchini ribbons rolled up and skewered. It’s a quick, elegant meal made from simple ingredients with a unique, stunning presentation.

Meggan’s notes

Anyone can skewer chunks of chicken and throw them on the grill, but I was seeking an upgrade in both presentation and flavor. I spent a lot of time in culinary school on unique ways to serve vegetables, and zucchini ribbons are a personal favorite.

For the best zucchini ribbons, a mandoline slicer is truly the way to go. If you don’t have one, or you have one but don’t feel like dusting it off, you can absolutely cut the zucchini into chunks. I suggest quartering them lengthwise and slicing into 2-inch pieces (or a size similar to your chicken).

As for the marinade, I tried it with both dried herbs and fresh. Fresh herbs were the clear winner, and it wasn’t even close. It was two entirely different recipes! Please seek out fresh herbs if at all possible because it really makes a difference. Red chili flakes are optional, so add them if you love them.

I love these kabobs over a bed of Lemon Rice Pilaf or white rice.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Zucchini: If you don’t have a mandoline slicer or don’t want to mess with the ribbons, cut the zucchini into cubes and skewer them that way. Aim for chunks of zucchini that match the size of your chicken cubes.
• Chicken: Aim for 2-inch cubes of chicken if you want to end up with 8 skewers total. If you cut the chicken smaller, you can always double-up and put 2 pieces of chicken together between the zucchini rolls or build additional skewers. Feel free to substitute chicken thighs for the boneless skinless chicken breasts.

How do you cut zucchini into ribbons?

• Trim the ends off your zucchini, then lay lengthwise on the mandoline slicer. Slide down into the blade until a strip falls off, then slide the zucchini back up again and repeat. I love this Progressive International Slicer and have been using it for years. Or see my guide to the Best Mandoline slicers for more options.

Step-by-step instructions

1. Add bamboo skewers to a bowl and cover completely with cold water. Soak wooden skewers at least 30 minutes (or start them the day before and let them soak overnight).

2. In a small bowl or measuring cup, add extra virgin olive oil, garlic, basil, rosemary, and thyme and stir to combine. Organize the skewers, zucchini ribbons, and chicken in a line for assembly. Building one skewer at a time, stack two zucchini ribbons and roll them tightly together, pushing all the way down the skewer. Thread on bite-sized pieces of chicken.

3. Repeat with additional zucchini ribbons (two rolled together) and cubes of chicken until the skewer is full, then repeat with additional skewers until all zucchini and chicken have been skewered. Arrange skewers on a rimmed baking sheet or in a baking dish. Brush or drizzle marinade over the skewers, then season generously with salt and pepper (I use at least 1 teaspoon kosher salt and ½ teaspoon black pepper) and red chili flakes, if using.

4. Preheat grill over medium-high heat for 10 minutes and clean and oil grill grates. Grill the skewers directly over high heat for 5 minutes. Turn the skewers over, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the thickest part of the largest piece of chicken reaches 165 degrees, about 3 to 5 minutes longer.

5. While the skewers are grilling, brush the cut-side of each lemon half with olive oil. Add to the grill, cut-side down, and grill until golden brown, about 2 to 4 minutes. To serve, arrange skewers on a platter and garnish with fresh parsley. Nestle grilled lemon halves, cut-sides up, among the skewers.

Recipe tips and variations

• Yield: This recipe makes 4 hearty servings of chicken kebabs. It starts with 2 pounds of raw chicken which cooks down to about 24 ounces total, or 6 ounces cooked chicken per person plus zucchini. I had 8 skewers, or 2 per person, but it depends on how big you cut your chicken and how you build the skewers. 
• Storage: Store leftovers covered in the refrigerator for up to 4 days. Tuck leftover grilled chicken and veggies into a pita with tzatziki sauce or hummus.
• Make ahead: The zucchini can be cut into ribbons a day ahead; just store in a covered container in the refrigerator. Prepare the marinade up to 2 days in advance. Or, build the marinating skewers and refrigerate up to 2 hours in advance. Bring to room temperature before grilling.
• Customize your skewers: Feel free to change up your veggies with bell peppers, mushrooms, cherry tomatoes red onions, zucchini, or salted eggplant.
• Potatoes: If you’d like to skewer some baby potatoes with your steak, be sure to par-boil the potatoes so they are mostly cooked through. Or, try Oven Roasted Potatoes.
• For sauce lovers: These easy Greek chicken kabobs are delicious with dipping sauces like Tzatziki sauce or an herbaceous Yogurt sauce.

Favorite sides for skewers

Side Dish Recipes

Greek Rice Pilaf Recipe

Side Dish Recipes

Oven Baked Rice

Salad Recipes

Greek Salad Recipe

Stock, Sauce, and Spread Recipes

Yogurt Sauce

Chicken Kabobs

By Meggan Hill

If zucchini ribbons aren't your thing, feel free to substitute chunks (see note 1). The zucchini can be cut into ribbons a day ahead; just store in a covered container in the refrigerator. Prepare the marinade up to 2 days in advance. Or, build the skewers and refrigerate up to 2 hours in advance. Bring to room temperature before grilling.

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 4 servings (2 skewers each)

Course Main Course

Cuisine Greek, Mediterranean

Calories 540

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Equipment

• Bamboo skewers
• Mandoline slicer
• Baking sheet

Ingredients 

US CustomaryMetric

For the marinade:

• ▢ 1/4 cup olive oil plus more for brushing the lemon halves
• ▢ 4 cloves garlic minced
• ▢ 1 tablespoon fresh basil
• ▢ 1 tablespoon fresh rosemary
• ▢ 1 tablespoon fresh thyme

For the skewers:

• ▢ 2 pounds zucchini trimmed and sliced 1/8-inch thick on a mandoline slicer (3 large, see note 1)
• ▢ 2 pounds boneless, skinless, chicken breasts cut into 2-inch cubes (see note 2)
• ▢ Salt and freshly ground black pepper
• ▢ red chili flakes optional
• ▢ 2 lemons halved and brushed with olive oil
• ▢ minced fresh parsley for garnish

Instructions 

To assemble the kabobs:

• Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).
• In a small bowl or measuring cup, add olive oil, garlic, basil, rosemary, and thyme and stir to combine.
• Organize the skewers, zucchini ribbons, and chicken in a line for assembly. Building one skewer at a time, stack two zucchini ribbons and roll them tightly together, pushing all the way down the skewer. Add a cube of chicken.
• Repeat with additional zucchini ribbons (two rolled together) and cubes of chicken until the skewer is full, then repeat with additional skewers until all zucchini and chicken have been skewered.
• Arrange skewers on a rimmed baking sheet or in a baking dish. Brush or drizzle marinade over the skewers, then season generously with salt and pepper (I use at least 1 teaspoon kosher salt and ½ teaspoon black pepper) and red chili flakes, if using.

To grill the kabobs:

• Preheat grill over medium-high heat for 10 minutes and clean and oil grates. Grill the skewers directly over high heat for 5 minutes. Turn the skewers over, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the thickest part of the largest piece of chicken reaches 165 degrees, about 3 to 5 minutes longer.
• While the skewers are grilling, brush the cut-side of each lemon half with olive oil. Add to the grill, cut-side down, and grill until golden brown, about 2 to 4 minutes.
• To serve, arrange skewers on a platter and garnish with fresh parsley. Nestle grilled lemon halves, cut-sides up, among the skewers.

Notes

1. Zucchini: If you don’t have a mandoline slicer or don’t want to mess with the ribbons, cut the zucchini into cubes and skewer them that way. Aim for chunks of zucchini that match the size of your chicken cubes.
2. Chicken: Aim for 2-inch cubes of chicken if you want to end up with 8 skewers total. If you cut the chicken smaller, you can always double-up and put 2 pieces of chicken together between the zucchini rolls or build additional skewers. 
3. Yield: This recipe makes 4 hearty servings. It starts with 2 pounds of raw chicken which cooks down to about 24 oz. total, or 6 oz. cooked chicken per person plus zucchini. I had 8 skewers, or 2 per person, but it depends on how big you cut your chicken and how you build the skewers. 
4. Storage: Store leftovers covered in the refrigerator for up to 4 days. Tuck leftover grilled chicken and veggies into a pita with tzatziki sauce or hummus.

Nutrition

Serving: 6 oz chickenCalories: 540kcalCarbohydrates: 8gProtein: 51gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 145mgSodium: 283mgPotassium: 1454mgFiber: 3gSugar: 6gVitamin A: 535IUVitamin C: 43mgCalcium: 63mgIron: 2mg

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