Italian Chicken and Zucchini Skewers

the heat from the grill was reaching my knees and the olive oil on my hands made everything smell… well, like summer in italy. that mingling of charred zucchini and herby chicken, warm smoke drifting up into the pines above… it’s funny how skewers – just a few humble ingredients slipped onto a stick – can bring it all back. the sound of sizzling meat, a friend passing you a glass of wine with one hand and fanning the smoke with the other. chicken and zucchini skewers always feel like… dinner made simple, but with love.

Why You’ll Crave It

• Just five ingredients – which means fewer dishes, more flavor
• Tender, juicy chicken bites with a gentle kick from the herbs
• Zucchini gets beautifully caramelized at the edges – slightly sweet, still fresh
• Easy enough for a Tuesday, pretty enough for a Sunday lunch on the patio
• Freezes well – I always make extra for days when I just… can’t cook

The first time I made these was at my sister’s place, on a rickety charcoal grill we borrowed from her neighbor – the kind that hisses dramatically when olive oil hits it.

What You’ll Need

• Chicken breast: 500 grams, boneless and skinless – cut into bite-sized cubes that’ll grill up tender
• Zucchini: 2 medium ones, sliced into half-moons about ½ inch thick… not too thin or they shrivel
• Olive oil: 2 tablespoons, preferably extra virgin, for flavor and to keep the skewers from sticking
• Italian seasoning: 1 teaspoon – a dry mix of oregano, thyme, maybe a touch of rosemary, whatever’s in your pantry
• Salt and pepper: To taste – I’m heavy on the black pepper for this

Easy How-To

Cut everything first

Slice your chicken and zucchini into their skewer-able shapes. Aim for similar sizes, so nothing overcooks while you’re dodging flame-ups (it happens… often).

Toss it in a bowl

Add the chicken, zucchini, olive oil, seasoning, salt, and pepper all into a mixing bowl. Toss it gently with your hands. It’s messy, sure – but it coats better this way.

Be generous with time, if you have it

If you can wait 30 minutes, let the mix sit. The flavors settle in slowly and you’ll taste the difference – especially the herbs, they soften and bloom.

Thread them loosely

Stick the chicken and zucchini onto skewers – alternate them, but don’t pack too tightly. Leave a breath of space between each piece. Helps everything cook through and not steam.

Grill until golden, slightly charred

Heat your grill (or grill pan) over medium-high and lay the skewers down. Turn every 3-4 minutes till the chicken hits 165°F. You’ll smell when it’s ready… sort of toasted and savory.

Serve now, or stash for later

If you’re meal prepping, let them cool, then store in containers. Otherwise – pile onto a plate, sprinkle with some chopped parsley if you’ve got it, and that’s dinner.

Good to Know

• If you forget to soak wooden skewers, they might char a bit on the grill – I always do and it’s honestly not the worst
• Try brushing skewers with lemon juice just before serving – it brightens everything up beautifully
• If your zucchini seems watery, salt it for 10 minutes, blot with a towel, then marinate – it’ll caramelize better

Serving Ideas

• Serve over warm couscous with a drizzle of balsamic glaze… or just some crusty bread and a glass of crisp white wine

Top Tricks

• Use metal skewers if you can – they’re reusable, don’t burn, and help cook from the inside too

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, they actually turn out juicier. Just trim the excess fat and cut into even pieces – they’ll need a bit longer to cook but taste deeper, richer.

What if I don’t have a grill?

No worries – use a stovetop grill pan or even broil them in the oven. Just flip halfway so both sides get a bit of color.

Can I make them spicy?

Absolutely – add a pinch of red pepper flakes or a spoon of harissa to the marinade. It’ll build a gentle heat without overpowering the other flavors.

How long will they stay good in the fridge?

Up to 4 days in an airtight container. They’re great cold too – sliced into a salad or tucked into a pita with greens and sauce.

Do they freeze well?

Yes! Freeze uncooked or cooked skewers for up to 3 months. I freeze them in a single layer first, then bag them up – keeps things neat.