If there is one thing I do enjoy about summer, it’s the grilling out! These Lemon-Basil Vegetable and Chicken Kebabs is simple to make and delicious to eat! A WW recipe that is only 1 point per kebab too!
Do you call them skewers or kebabs (kebobs)? I did a little digging out of curiosity. Apparently, the skewer is the long wooden or metal pin used for securing (threading) the food. And the kebab is the food/dish that is put on the skewer. Who knew?!? I thought they were the same thing, but we learn something new every day.
Regardless of what you call them, kebabs are usually packed with meats, fruits and/or vegetables! And depending on the marinade or seasoning you use, they can be eaten with a lot less guilt. That’s a win-win!
I made these chicken skewers were using yellow squash, red onion, zucchini, and cherry tomatoes. When paired with a baked potato, couscous or rice — this simple (yet tasty) dinner is ready to be served.
I love having family and friends help assemble the skewers too! Memories in the making, right? And above all else — it’s easy and tasty. The only question now is, “what are you waiting for?” Enjoy!
Lemon-Basil Vegetable and Chicken Kebabs
- 1 large lemon, using grated zest and juice
- 4 teaspoons extra virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound skinless boneless chicken breast, cut into cubes
- 1 zucchini, halved lengthwise and sliced
- 1 yellow squash, halved lengthwise and sliced
- 1 pint cherry tomatoes
- 1 red onion, cut into 8 wedges
- 1/4 cup chopped fresh basil
- lemon wedges
Spray grill rack with nonstick spray. Preheat grill to medium high or prepare medium-hot fire.
Stir together lemon zest and juice, oil, garlic, salt and pepper in a large bowl. Add chicken, zucchini, yellow squash, tomatoes, and onion. Toss to coat.
Thread onto approximately 16 (6-inch) skewers. Please note: If using wooden skewers, soak in water 30 minutes before threading on the chicken and vegetables.
Place skewers on grill rack and grill, turning frequently, until browns and cooked through. Approximately 10-12 minutes.
Transfer to serving plate and sprinkle with basil. Serve with lemon wedges.