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Triple Herb Chicken and Zucchini Skewers

Triple herb chicken and zucchini skewers with golden, charred edges and tender zucchini rounds. Herb-marinated chicken cubes are grilled until cooked through, then finished with a fresh herb glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and zucchini
  • 1.5 lb chicken breast or thighs cut into 1.5-inch cubes
  • 3 medium zucchini sliced into 1-inch rounds
Triple Herb Marinade
  • 4 tbsp olive oil
  • 3 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 0.25 salt and black pepper to taste
  • 0.125 black pepper to taste
Skewers and serving
  • 1 metal or wooden skewers metal or wooden; if wooden, soak
  • 0.5 tzatziki for serving
  • 1 pita for serving
  • 1 rice for serving

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the triple herb marinade
  1. Mix olive oil, minced garlic, parsley, basil, thyme leaves, lemon juice, lemon zest, dried oregano, salt, and black pepper until well combined.
  2. Toss chicken cubes in the marinade, cover, and refrigerate for 30 minutes to 2 hours.
Assemble skewers
  1. Thread alternating pieces of marinated chicken and zucchini rounds onto skewers.
Grill the skewers
  1. Preheat the grill to medium-high, then oil the grates.
  2. Grill skewers for 12–15 minutes, turning every 3–4 minutes, until chicken is cooked through to 165°F internally and zucchini is slightly charred.
  3. Brush with any remaining marinade during the last 2 minutes of cooking for extra herb flavor and shine.
Serve
  1. Serve the chicken and zucchini skewers with tzatziki, pita, or over rice.

Notes

For best char and tenderness, keep zucchini in 1-inch rounds so they finish at the same time as the chicken cubes, and reserve some marinade to brush during the final 2 minutes. Refrigerate leftovers in a sealed container for up to 3 days; freeze grilled skewers for up to 2 months (reheat until hot, preferably in a skillet). For a lower-carb option, skip pita and serve over cauliflower rice while keeping the same marinade and grilling times.