One of the best parts of summer is firing up the grill on a regular basis.  For some quick and easy weeknight grilling action, chicken and veggie kebabs hit the spot. Marinated in a mixture of lemon and herbs, these loaded skewers make for a healthy and delicious dinner. Serve with a side of quinoa or couscous.

13 Ingredients

  • For marinade:
  • 3 lemons, juiced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup dried dill
  • Salt
  • Freshly ground black pepper
  • For kebabs:
  • 2 pounds boneless, skinless chicken breast, chunked
  • 1 yellow onion, quartered and chunked
  • 1 red pepper, chunked
  • 16-20 baby portobello mushrooms, stems removed
  • 1 small zucchini, sliced into 1-inch rounds


<ol> <li>Prepare marinade in a long, shallow baking dish by combining lemon juice, olive oil, garlic, herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper.&nbsp;Set aside.</li> <li>Prepare kabobs by skewering alternating pieces of chicken and various veggies.&nbsp;Be sure to leave enough room on ends of skewers to flip them while cooking.</li> <li>Place skewers in baking dish with marinade, and roll to coat.&nbsp;Cover dish&nbsp;and refrigerate overnight&nbsp;or at least for a few hours.</li> <li>When ready to cook, heat grill to high.&nbsp;Place skewers on grill.&nbsp;Cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 15 to&nbsp;20 minutes.</li></ol>

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