Chicken-and-Summer-Squash Kebabs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These vibrant chicken and summer squash kebabs are a celebration of seasonal produce, combining lean protein with the bright, citrusy notes of orange, lemon and lime. The marinade doubles as a tenderising agent for the chicken and a flavour base for the vegetables, while a hint of cumin and chilli adds a subtle, smoky warmth. It is an ideal dish for outdoor dining or a quick midweek meal that feels both light and satisfying.

As a high-protein option, this recipe is perfect for those seeking a nutritious dinner that does not compromise on taste. The skewers are served alongside a peppery rocket and cherry tomato salad, dressed with a simple balsamic vinaigrette. For a more substantial meal, these kebabs also pair beautifully with a side of herby couscous or toasted flatbreads.

Ingredients for Chicken-and-Summer-Squash Kebabs

1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 teskedar malen kummin
2 teskedar chilipulver
120ml olivolja
675g boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
60ml balsamic vinegar
1 red onion, halved, cut into 1-inch wedges
2 large courgette, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Coarsely ground black pepper
Vegetabilisk oljespray för matlagning
5 cups rocket (or other salad greens)
2 cups cherry tomatoes, cut in half

How to make Chicken-and-Summer-Squash Kebabs

If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 60ml oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 60ml oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, courgette, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

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