Herbed chicken skewers are a summertime favorite

May 27, 2014

By Maria Nelson

Herbed chicken skewers are an easy, grilled summer favorite to serve at parties this season. By Maria Nelson

Herbed chicken skewers are an easy, grilled summer favorite to serve at parties this season.
By Maria Nelson

With warmer, longer days comes the return of meals eaten al fresco. The highlight of our summertime dinner routine is eating outside as much as possible. Regardless of where we eat, on our deck, in the park or on the porch, the thrill of being outside relaxing and enjoying time together in the rarefied Northwest sun is wonderful.

There’s something about eating outside that just lowers the blood pressure, inviting us to slow down, be more present and enjoy the world around us in a way we don’t often have opportunity to do.

Another byproduct of eating alfresco, usually involves less time in the kitchen. No sweating over a hot stove when dinner can be grilled and the rest of the summer food is also easily prepared. Salads can be quickly cobbled together and vegetables can be thrown on the barbecue while the main is sizzling away.

Chicken skewers are always a favorite, especially when stacked with delicious in-season vegetables and bathed in a delicious, herby and light marinade. For an extra special touch, grilled citrus and herbed yogurt makes perfect companions.

You will also want to have some delicious garlic naan or flatbread to throw on the grill right before eating. It’s simple, delicious and ready to be consumed outside, of course.




Herbed Chicken Skewers

Makes 8 skewers


For the skewers

  • 1 ½ pounds boneless skinless chicken breasts, diced into 1-inch chunks
  • 1 red onion, chopped into wedges
  • 2 medium zucchini
  • 2 carrots
  • 1 lemon, sliced
  • 1 small orange, sliced
  • 4-5 sprigs rosemary


For the marinade

  • ½ cup olive oil
  • 4 cloves garlic, roughly chopped
  • 4 tablespoon red wine vinegar
  • 3 tablespoon fresh mint, chopped
  • 3 tablespoon fresh oregano, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon


Herbed yogurt

  • ½ cup nonfat Greek yogurt
  • 3 tablespoon fresh oregano, chopped
  • 3 tablespoon fresh mint, chopped


If using wooden skewers, soak them in water for an hour or two prior to grilling to avoid scorching on the grill.

Using a vegetable peeler, slice the zucchini and carrots lengthwise into ribbons. Begin threading the skewers with the chicken, onions, zucchini, carrots, lemons and orange slices, alternating with each. Bunch the zucchini and carrot ribbons and spear them in the middle. Stick a sprig or two of rosemary into the top of one or two pieces of chicken near the skewer.

Place in a long shallow baking pan and set aside. Prepare the marinade in a separate bowl by combining all of the ingredients. Stir thoroughly and pour over the top of the skewers. Cover the pan with plastic wrap and place in the refrigerator for one to two hours.

Preheat your grill or grill pan to medium to medium low heat. Brush the grill or pan with olive oil and place skewers on top. Baste with the marinade from the pan. Discard any leftover marinade. Grill on each side of the skewer until the chicken is cooked thoroughly and the vegetables are soft, about 15-20 minutes total.

Serve alongside grilled flat bread, grilled citrus and herbed yogurt.


Maria Nelson is a blogger and food photographer living in Issaquah. Her work has been featured in The Huffington Post, Relish Magazine, Buzz Feed, Daily Candy and other online publications. Find her at www.pinkpatisserie.blogspot.com.


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