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Triple Herb Chicken and Zucchini Skewers

Triple herb chicken and zucchini skewers with a bright, lemony marinade that grills up golden with charred edges. Tender zucchini rounds and juicy, cooked-through chicken are ready in about 30 minutes, plus marinating.
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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
  • 1.5 lb chicken breast or thighs cut into 1.5-inch cubes
Zucchini
  • 3 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 lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 0.25 salt and black pepper to taste
Skewers
  • 1 skewers (metal or soaked wooden)

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

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

Notes

For juicier chicken, cut uniform 1.5-inch cubes and keep the skewers from overcrowding so the edges char without drying. Refrigerate leftover grilled skewers in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months. If you want a dairy-free option, swap tzatziki for a lemon-herb yogurt alternative using plant-based yogurt.