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Triple Herb Chicken and Zucchini Skewers

Triple herb chicken and zucchini skewers with a golden marinade that clings while the chicken chars at the edges. Grilled until the chicken reaches 165°F and the zucchini rounds turn slightly caramelized.
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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 zucchini Slice into 1-inch rounds.
Triple Herb Marinade
  • 4 tbsp olive oil
  • 3 garlic 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 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Skewers
  • 1 skewers (metal or soaked wooden) Use metal skewers, or soak wooden skewers before grilling.

Equipment

  • 1 grill

Method
 

Make and marinate
  1. Mix olive oil, garlic, fresh parsley, fresh basil, fresh thyme leaves, fresh lemon juice, lemon zest, dried oregano, salt, and black pepper together until combined. You should see an even green-gold herb mixture.
  2. Toss chicken breast or thighs in the marinade until coated, then cover and refrigerate. Marinate for 30 minutes to 2 hours, so the chicken surface looks glossy with herbs.
Assemble skewers
  1. Thread alternating pieces of marinated chicken breast or thighs and zucchini rounds onto skewers. Leave slight space between pieces so they grill evenly.
Grill
  1. Preheat the grill to medium-high and oil the grates before cooking. The grill should be hot enough that you see sizzle when a skewer is placed.
  2. Grill the skewers for 12–15 minutes, turning every 3–4 minutes, until the chicken breast or thighs is cooked through to 165°F internally and zucchini is slightly charred. Look for golden edges on the chicken and zucchini rounds with caramelized char marks.
  3. Brush any remaining marinade during the last 2 minutes of cooking. Watch for the surface to darken slightly and glisten as it grills.
Serve
  1. Serve the herb chicken skewers with tzatziki, pita, or over rice. The chicken should be hot, with tender zucchini and visible char on the edges.

Notes

For the best texture, keep zucchini rounds spaced on the skewers and avoid overcooking—pull at 165°F internal for the chicken and when zucchini is just tender with slight char. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months (zucchini texture may soften). If you want a lighter option, use skinless chicken breast or reduce olive oil by half in the marinade.