Lemony Chicken, Zucchini Ribbon and Cherry Tomato Kebabs


  • Makes6 servings
Lemony Chicken, Zucchini Ribbon and Cherry Tomato Kebabs

Photo: John 'K'/Flickr

BBQ Lemony Chicken, Zucchini Ribbon and Cherry Tomato Kebabs for dinner tonight.


  • 1/3 cup olive oil

  • 1 tbsp chopped oregano

  • 1 tbsp chopped thyme

  • 2 garlic cloves, minced

  • 1 tbsp balsamic vinegar

  • 2 tbsp lemon juice

  • 1 tbsp grated lemon zest

  • 2 tsp salt

  • 1 tsp black pepper

  • 4 boneless, skinless chicken breasts, cut into 24 1-in. chunks

  • 2 medium yellow or green zucchinis, sliced very thinly lengthwise (use a vegetable peeler to make ribbons!)

  • 24 whole cherry tomatoes


  • Soak eight 6-inch (18 cm) long wooden skewers in water for at least 30 minutes.

  • In a small bowl, combine olive oil, oregano, thyme, garlic, balsamic vinegar, lemon juice, lemon peel, salt and pepper.

  • To assemble, thread one end of a zucchini ribbon onto a skewer. Add a piece of chicken and then wrap the same zucchini slice around it and secure it with the skewer. Add a cherry tomato and then continue to weave zucchini slices around the rest of the ingredients, alternating the chicken and cherry tomatoes. Place kebabs in a shallow dish and pour over marinade. Cover and place in the refrigerator to marinate for 1 hour.

  • Heat a barbeque or grill to medium-high heat. Grill kebabs, turning occasionally, until chicken is cooked through and vegetables are charred and tender, about 15 to 20 minutes.

  • In a hurry? Slice zucchini into 1/2-inch (1 cm) thick rounds and alternate on skewer with chicken and cherry tomatoes and then continue with recipe!

This article was originally published on Jul 01, 2009

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