Summer Veggie + Marinated Chicken Kabobs

Grilled kabobs are a summertime favorite in our house — easy, colorful, and full of fresh flavor.

There’s something special when you see mom in the kitchen threading skewers with vibrant ingredients. It always means a fun evening ahead (and usually someone joining in to help!).

Eating outdoors on a warm evening makes these kabobs even more enjoyable.

This combination is ideal for late summer when gardens are overflowing with zucchini and summer squash.

The chicken marinade is simple but deeply flavorful, and it keeps well if you prepare extras for lunches later in the week.

Double the recipe if you want leftovers — the marinated chicken and cooked kabobs store in the fridge for 3–4 days.

Serve with brown rice, quinoa, or cauliflower rice for a complete meal.

4 servings

Ingredients:

For the chicken:

• 1 lb boneless skinless chicken breasts and/or thighs
• 2 tablespoons avocado oil or olive oil
• 4 tablespoons red wine vinegar or apple cider vinegar
• 4 fresh garlic cloves, minced
• 2 tablespoons dried herbes de Provence or Italian seasoning
• Sea salt and black pepper, to taste

For the kabobs:

• 1 red onion, chopped into 1-inch pieces
• 1 zucchini, chopped into 1/2-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 summer squash, chopped into 1/2-inch cubes
• Freshly chopped parsley, for garnish
• Bamboo skewers soaked in water so they don’t burn, or metal skewers

Instructions:

Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

Cut the chicken into 1-inch pieces and place them in a large bowl. Add the oil, vinegar, minced garlic, dried herbs, and a pinch of sea salt and black pepper. Toss everything together until the chicken is well coated. Cover and refrigerate to marinate for at least 20 minutes, or up to overnight for deeper flavor.

While the chicken marinates, wash and chop the vegetables. Preheat a grill pan or your outdoor grill to medium-high heat.

Assemble the skewers by alternating pieces of marinated chicken with onion, zucchini, red pepper, and summer squash. Continue until all ingredients are used.

Grill the skewers for about 5–6 minutes per side, turning once, until the chicken is cooked through and no longer pink inside. Cooking time may vary slightly depending on your grill and the size of the pieces.

Transfer the hot kabobs to a serving platter, sprinkle with freshly chopped parsley, and serve immediately.

Enjoy!

❤Rachel