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 kabobs 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 kabobs:
  • 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


  1. 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. Set aside.
  2. Prepare kabobs by skewering alternating pieces of chicken and various veggies. Be sure to leave enough room on ends of skewers to flip them while cooking.
  3. Place skewers in baking dish with marinade, and roll to coat. Cover dish and refrigerate overnight or at least for a few hours.
  4. When ready to cook, heat grill to high. Place skewers on grill. Cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 15 to 20 minutes.
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