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 favorite things to grill would have to be marinated chicken skewers (or kabobs).
This one is super easy to bring together and packs such a flavor 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
- parsley
- garlic
- chilli flakes
- olive oil.
How Easy Is This Salsa Verde for the Grilled Chicken Skewers?
So easy.
Literally just throw all the ingredients for the salsa verde into a food processor and pulse until you get a nice chunky consistency perfect for marinating 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 flavor 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.
Recipe
Marinated Chicken Skewers with Zucchini and Quick Salsa Verde
Ingredients
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
Chicken Kabobs
- 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
Instructions
- 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.
Notes
Nutrition
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.
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Debra @ Worth Cooking says
We got a house with a deck for the first time and not having a grill is really getting to me. This looks incredibly, and that salsa verde? Yum!
Whole Food Bellies says
Oh you will have to get one, even a small one Debra - I know how you feel!! Not having one for a whole year just wasn't right 🙂
mira says
These look gorgeous and I do need to make them soon!
Whole Food Bellies says
Thanks Mira!! I hope you do 🙂
Levan @ MyWifeMakes.com says
These skewers are a delight! Perfect colors and seasoning. Amazing recipe! F-F-F-F-FIVE STARS!
Whole Food Bellies says
🙂 Thanks Levan!
Kathleen | HapaNomNom says
Cooking outside every night... you sound like my kinda gal 🙂 I absolutely love skewers and that salsa verde sounds incredible! I hope you have a wonderful 4th!
Whole Food Bellies says
Thanks Kathleen 🙂 We had a wonderful 4th - hope you did too!!
Framed Recipes says
Sounds absolutely delicious.
Whole Food Bellies says
Thanks!
Jen says
Wow - this looks both healthy and delicious! Thanks for the recipe - I will try it the summer for sure.
Whole Food Bellies says
Thanks Jen 🙂 Hope you enjoy!
Becky Winkler (A Calculated Whisk) says
This sounds great! I have a goal to grill more this summer and am definitely adding this one to the queue. Pinned!
Whole Food Bellies says
I hope you enjoy Becky! I share the same goal, and have just graduated to using the grill myself, instead of making the hubby do it 🙂
Byron Thomas says
Looks so delicious and vibrant!
Whole Food Bellies says
Thanks Byron!
Michelle @ Vitamin Sunshine says
These looks absolutely delicious-- I love that you used zucchini ribbons. And the sauce looks incredible! Would make a great meal for guests.
Whole Food Bellies says
Thanks Michelle! Definitely a great one for guests - I just served it up for our 4th of July bbq 🙂
Tracy @ Served from Scratch says
Yum!! That salsa verde... I could put it on anything!! Delicious!
Whole Food Bellies says
I agree Tracy, I have tried it with so many things lately - just so easy to whip up a big batch!
Priya says
Wow! absolutely scrumptious!
Whole Food Bellies says
🙂
Amanda@ChewTown says
Chicken skewers are my favourite. I do love the addition of salsa verde for this.
Whole Food Bellies says
Thanks Amanda 🙂
Tamara Andersen says
This looks fantastic! I pinned it for later 🙂 We have a gas grill that is plumbed into the natural gas and cook outside almost year round (we live in New Mexico)! We're in the process of moving to south TX though, and I'm wondering how we'll survive without our grill and our kitchen for several weeks... I'd say grilled fish for fish tacos, and grilled flank steak with chimichurri are favorites at our house!
Whole Food Bellies says
Oh good luck with the move Tamara (and coping without the grill and kitchen)! I love grilled fish for fish tacos!!