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Grilled Chicken Vegetable Kebabs with Chimichurri Sauce

Easy Grilled Chicken, Bell Pepper, Zucchini and Squash Vegetable Kebabs

I left a few pieces of the chicken breast whole and grilled it. This is great for putting in salads, sandwiches and cold noodle salads. I highly recommend serving these chicken kebabs with the Chimichurri Sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Jeanette


  • bamboo skewers


  • 3 pounds boneless chicken breast cut into 1 inch cubes
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 4 sprigs rosemary or 2 teaspoons dried oregano rosemary, thyme or a mixture
  • salt and freshly ground pepper


  • Assorted bell peppers I used red, yellow, orange
  • Zucchini
  • Summer Squash

To Serve

  • Chimichurri Sauce


  1. Place chicken in a large bowl. Add lemon, olive oil, herbs, salt and pepper. Let marinate at least one hour and up to overnight.
  2. Cut peppers into 1" pieces. Cut zucchini and summer squash into 1/2" thick pieces that are about 1" inch wide (I cut semi-circles for the larger pieces).
  3. Soak bamboo skewers for 30 minutes before grilling.
  4. Skewer chicken and vegetables, alternating chicken and vegetables.
  5. Grill until done.
  6. Serve with Chimichurri Sauce, if desired.

Recipe Notes

Adapted from The Gingered Whisk.