These Marinated Grilled Chicken Kabobs with Zucchini and Quick Salsa Verde were just made for a grill out on a hot night. Such fresh, zesty flavors these marinated skewers really pack a flavor punch and are so easy to put together. Make ahead of time for easy entertaining. Leftovers are fantastic stuffed in a fresh wrap with some hummus.
Marinated Grilled Chicken Kabobs with Zucchini and Quick Salsa Verde
When we first moved to the States we went a whole year without a BBQ and I have to say it really did change the whole feel of summer.
Having grown up in Australia, we are the 'cook outside every night of spring, summer, most of the autumn and even in the winter rain' kinda people. Carrying food outside to eat after preparing it in the hot kitchen, just isn't as fun or fancy 🙂
Plus, cooking it in the kitchen usually means I have to cook it, but if it's on the grill, my hubby tends to take over (so I get to kick back and enjoy a glass of wine while someone else cooks my food - heaven!)
What Ingredients Are Needed For These Delicious Grilled Chicken Kabobs?
Eventually we bought a house over there and the lovely lady that we bought it from left us a dodgy little BBQ that was approximately twenty years old. Within a year of getting it, we killed it from overuse...it was a happy death though, so it's ok!
One of my favourite things to grill would have to be marinated chicken skewers (or kabobs).
This one is super easy to bring together and packs such a flavour punch I just know you will love it. Tip: make sure you grill the lemons and squeeze them over the top just before serving!!
You are going to need:
- chicken thighs
- zucchini ribbons
- cherry tomatoes
- chilli flakes
- olive oil.
How Easy Is This Salsa Verde for the Grilled Chicken Skewers?
Literally throw all the ingredients for the salsa verde into a food process and pulse until you get a nice chunky consistency perfect for marinading the skewers.
I Ran Out Of Time. Do These Need to Marinate?
They really do benefit from being allowed to sit for a while. The flavour really gets some time to develop and you will end up with a nice punchy chicken kabob.
I usually make them up in the morning and leave them to sit in the fridge all day. It means I don't have to prep anything when people are over either which is always nice.
If you forgot though, it's definitely not the end of the world and the skewers will still be delicious, just with a less intense flavor.
Don't forget those grilled lemons though or I will be out to get you!!
What About Some Dessert To Go With A Nice Grill Out?
If you need some dessert to go with your Marinated Chicken Skewers, look no further:
- Peach and Vanilla Cream Ice Cream.
- No Fuss Blueberry and Peach Galette
- Honey Pineapple Lavender Frozen Yoghurt Bites
What is your favorite thing to put on the grill? If you try out these Grilled Chicken Kabobs I would love to hear all about it. Leave a comment, like on Facebook, tweet on twitter or pin to pinterest for later. Happy eating.
Marinated Chicken Skewers with Zucchini and Quick Salsa Verde
Parsley Salsa Verde
- 1 small bunch flat leaf parsley roughly chopped
- ⅓ cup extra virgin olive oil
- 10 cloves of fresh garlic
- 1 teaspoon crushed chilli flakes
- salt and pepper to taste
- 1 lb chicken thighs cut into 1 inch cubes
- 1 large zucchini very thinly sliced (I used a veggie peeler, but a mandolin would be easier)
- 1 punnet cherry tomatoes
- 1 in lemon cut half
- Soak wooden skewers in warm water for at least 20 minutes before threading ingredients on.
For The Salsa Verde
- Pop the parsley, olive oil, garlic and chilli flakes into a blender or food processor. Blend until it becomes a thick puree. Season with salt and pepper to taste.
For The Chicken Kabobs
- Onto the wooden skewers, thread a piece of chicken followed by a zucchini ribbon and then a cherry tomato. Repeat until each skewer has 3 pieces of chicken, 3 of zucchini and 3 cherry tomatoes. Season with salt and pepper to taste.
- Transfer the kabobs into a glass jar with a lid. Cover with the parsley mix and pop into the fridge for at least an hour, preferably overnight.
- Preheat your grill. Pop the lemons, cut side down, onto the grill and leave for about 2 minutes until charred and soft. Remove and transfer to a serving platter.
- Pop the skewers on, and grill until the chicken is cooked through and slightly brown. This is very grill dependent but it should take 3-4 minutes on each side.
- Serve the chicken with the grilled lemons squeezed over the top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.