Grilled chicken breasts can be pretty uninspiring, but with the help of a punchy dressing, these kebabs pack a lot of flavor. Don’t be intimidated by the assertive amount of lemon juice—brushed on boneless skinless chicken breasts and drizzled over mild, raw summer squash, it adds just the right amount of tangy tartness to these lemony chicken skewers with squash salad.
Active time: 30 minutes Total time: 1 hour and 30 minutes
Lemony Chicken Skewers With Squash Salad
Ingredients
- 3 small summer squash
- 3 small zucchini
- 1/4 cup basil leaves, torn
- 1/4 cup small dill sprigs
- 1/4 cup chives, thinly sliced
- 2 teaspoons lemon zest
- 1/2 cup (124 g) lemon juice, freshly squeezed
- 1 tablespoon honey
- 2 large garlic cloves, grated
- 1/2 teaspoon kosher salt
- 1/2 tsp black pepper
- 5 tablespoons of olive oil
- 1 lb. (454 g), boneless skinless chicken breast, cut into 1 1/2-inch (3.8 cm) cubes
Optional decorations:
- Squash flowering petals
- Shaved parmesan cheese
- Chopped roasted walnuts
- Crispy bread, for serving
Directions
Preheat a grill to 400°F (205°C). Arrange eight wooden skewers in an ovenproof dish and cover with water. Leave to infuse for at least 1 hour; drain. (You can skip this step if you are using metal skewers.)
Meanwhile, cut the summer squash and zucchini into thin ribbons with a mandolin or vegetable peeler. Transfer to a medium bowl and add the basil, dill and chives. Cover and refrigerate while you grill the chicken.
In a small bowl, whisk lemon zest and juice with honey and garlic. While whisking constantly, slowly pour in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Divide the dressing in half and set aside.
Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then thread 4-5 pieces onto each skewer. Grill the skewers, turning and tossing with half of the lemon dressing, until cooked through and the chicken reaches an internal temperature of 165°F, about 10 minutes. Transfer to a clean plate.
Divide the squash salad between four plates and top each with two skewers. Drizzle with the reserved lemon dressing. Garnish with shaved Parmesan cheese and chopped walnuts, if desired. Serve immediately with crusty bread to mop up the dressing.
Serves: 4 | Portion size: 1 skewer and approx. 1.5 dl salad
Nutrition (per serving): Calories: 449; Total fat: 23g; Saturated fat: 4g; Monounsaturated fat: 13g; Polyunsaturated fat: 3g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 28g; Dietary fiber: 10g; Sugar: 12g; Protein 39 g
Originally published September 2019; Updated February 2026
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