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Triple Herb Chicken and Zucchini Skewers

Triple herb chicken and zucchini skewers with a garlicky olive-oil marinade—grilled until the chicken is charred at the edges and the zucchini turns tender with light caramelized spots. Perfect for summer BBQ grilling, with fresh parsley, basil, and thyme visible on the surface.
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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 zucchini skewers
  • 1.5 lb chicken breast or thighs cut into 1.5-inch cubes
  • 3 zucchini sliced into 1-inch rounds
  • 4 tbsp olive oil
  • 3 garlic minced, about 3 cloves
  • 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 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 can (15 oz) skewers (metal or soaked wooden) use metal or soak wooden skewers until pliable

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the triple herb marinade and marinate
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, fresh thyme leaves, lemon juice, lemon zest, dried oregano, salt, and black pepper in a bowl until well combined.
  2. Toss the chicken cubes in the marinade, cover, and refrigerate for 30 minutes to 2 hours.
Skewer and grill
  1. Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
  2. Thread alternating pieces of marinated chicken and zucchini rounds onto skewers.
  3. Grill the skewers for 12–15 minutes total, turning every 3–4 minutes, until the chicken reaches 165°F internally and the zucchini is slightly charred.
  4. Brush any remaining marinade onto the skewers 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 the juiciest skewers, keep zucchini slices uniform at about 1-inch rounds so they char at the same pace as the chicken. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months (reheat gently to avoid overcooking zucchini). If you want a dairy-free option, serve with a lemon-herb yogurt substitute or extra-virgin olive oil plus lemon instead of tzatziki.