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Triple Herb Chicken and Zucchini Skewers

Triple herb chicken and zucchini skewers with a quick garlic-herb marinade and grill char at the edges. Tender zucchini rounds and juicy chicken cubes cook through in about 15 minutes with regular turning.
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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 medium zucchini sliced into 1-inch rounds
Triple Herb Marinade
  • 4 tbsp olive oil
  • 3 cloves garlic 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
  • 1 salt to taste
  • 1 black pepper to taste
Skewers
  • 8 metal or soaked wooden skewers
Serving suggestions
  • 1 tzatziki
  • 1 pita
  • 1 rice

Equipment

  • 1 sheet pan

Method
 

Make the triple herb marinade
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, thyme leaves, lemon juice, lemon zest, dried oregano, salt, and black pepper until evenly combined.
Marinate the chicken
  1. Toss the chicken cubes in the marinade, cover, and refrigerate for 30 minutes to 2 hours until the surfaces look glossy and coated.
Assemble the skewers
  1. Thread alternating pieces of marinated chicken and zucchini rounds onto the skewers so the zucchini sits between chicken pieces.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates so the skewers release easily.
  2. Grill the skewers for 12–15 minutes, turning every 3–4 minutes, until the chicken reaches 165°F internally and the zucchini is slightly charred with caramelized edges.
  3. Brush the skewers with any remaining marinade during the last 2 minutes of cooking so the surface shines and herbs adhere.
Serve
  1. Serve the hot herb chicken zucchini skewers with tzatziki, pita, or over rice.

Notes

Pro tip: keep the zucchini cut thick (about 1-inch rounds) so it stays tender without turning mushy on the grill. Refrigerate marinated chicken (covered) up to 2 days; cooked skewers keep 3–4 days in the fridge and reheat well. Freezing is not recommended for best zucchini texture. For a lighter option, use chicken breast only and reduce olive oil to 2 tbsp for the same herb flavor.