Minty Chicken-Zucchini Kebobs

Ali Segersten Jul 21, 2010 7 comments

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. ;-)

Recipe from our Meal Planner

Minty Chicken-Zucchini Kebobs

Minty Chicken-Zucchini Kebobs
Servings
4
Cook Time
12 minutes
Prep Time
20 minutes

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.

Tip

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.

Ingredients

Kebobs

2 pounds boneless chicken breasts cut into cubes
5 small zucchini cut into thick slices

Marinade

¼ cups packed fresh spearmint
¼ cups freshly squeezed lemon juice
¼ cups extra virgin olive oil
1 small shallots peeled
3 cloves garlic peeled
½ teaspoons whole black peppercorns
½ teaspoons sea salt
Directions
  1. Set out a 9x13-inch or 10x14-inch glass baking dish for marinating the kebobs.
  2. Place all ingredients for the marinade into a blender and blend until smooth and creamy. 
  3. 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.
  4. 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.
  5. Cover, refrigerate, and let marinate for 30 minutes to 4 hours.
  6. 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

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Posted In
chicken grilling main dishes summer zucchini recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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Comments

Beth (visitor) Jul 27, 2010 | 1:59pm

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.

Anonymous (visitor) Jul 25, 2010 | 6:54pm

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

Anonymous (visitor) Jul 25, 2010 | 6:50pm

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!

Sarah Schatz -… (visitor) Jul 25, 2010 | 11:54am

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!

Tasty Eats At Home (visitor) Jul 22, 2010 | 4:49pm

Yum! Sounds like the perfect summer dinner.

April (visitor) Jul 21, 2010 | 6:15pm

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

Rogene (visitor) Jul 21, 2010 | 4:24pm

Bob has been grilling veggies this summer and is always looking for good marinades. I have a feeling we'll be trying this one.

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