Minty Chicken-Zucchini Kebobs
Since it is grilling season, I thought it would be fitting to offer an easy, crowd-pleasing recipe for these sultry summer evenings. Our garden is overflowing with fresh mint and zucchini right now and I'm imagining that these ingredients are readily available for you too right now. Of course most fresh garden veggies would do well here. Think cherry tomatoes, peppers, and chunks of red onions.
Although I don't use an exact recipe when making the marinade for these, you can use my recipe for Pepper-Mint Dressing and Marinade. I use all of the same ingredients, just without measuring. Cooking is much more fun this way. ;-)
Minty Chicken-Zucchini Kebobs
This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad for a light summer meal.
If you'd like more flavor in the chicken then make the marinade the day before you plan on serving these or you could cover, refrigerate, and let marinate for 30 minutes to 4 hours.
Kebobs
Marinade
- Set out a 9x13-inch or 10x14-inch glass baking dish for marinating the kebobs.
- Place all ingredients for the marinade into a blender and blend until smooth and creamy.
- If you'd like more flavor in the chicken then make the marinade the day before you plan on serving these. Place the chicken cubes into a glass bowl and cover with marinade, toss, together, cover the bowl and refrigerate for up to 24 hours before making the kebobs.
- Alternate the chunks of chicken and zucchini rounds onto the bamboo skewers. Place skewers into the glass pan and pour the mint marinade over them. Turn them a few times to coat evenly.
- Cover, refrigerate, and let marinate for 30 minutes to 4 hours.
- Heat your grill to medium-high. Cook for about 10 to 12 minutes, turning two or three times during cooking.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Thanks for the recipe. It was delicious. We made it Sunday. We used a mix of veggies...zucchini, peppers, onion and mushrooms to go with the chicken. It was nice to grill outside and not have to heat up the kitchen. Sunday was pretty warm in Seattle.
Ali, What protein do you grill for Tom? We are big on marinated deep-fried tofu chunks for our kebabs, but I'd love some other ideas if you have them. BTW--we are eating TONS of your berry-coconut milk "ice cream." Yum! And so easy.
Barb
Ali, What protien do you grill for Tom? We are big on marinated deep-fried tofu chunks, but I'd like some other vegan ideas if you have them. Barb PS--we've been eating tons of berry-coconut "ice cream" ala your recipe!
Thank you - you just gave me my dinner recipe. The Pepper Mint dressing looks delicious and I do have mint growing in the garden...so thanks again!
Yum! Sounds like the perfect summer dinner.
Hi Ali - these look great! I have been grilling chicken and Zucchini like crazy (and tofu, bread, hotdogs, corn, etc!) since I got a little Weber grill last week. I love fire and the taste of fire + wood, and not using the stove for a meal. We miss you all. Maybe you should come for a weekend sometime and we can grill together... xo - April
Bob has been grilling veggies this summer and is always looking for good marinades. I have a feeling we'll be trying this one.