Chicken-and-Summer-Squash Kebabs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These vibrant chicken and summer squash kebabs are a celebration of seasonal produce, combining lean protein with the bright, citrusy notes of orange, lemon and lime. The marinade doubles as a tenderising agent for the chicken and a flavour base for the vegetables, while a hint of cumin and chilli adds a subtle, smoky warmth. It is an ideal dish for outdoor dining or a quick midweek meal that feels both light and satisfying.
As a high-protein option, this recipe is perfect for those seeking a nutritious dinner that does not compromise on taste. The skewers are served alongside a peppery rocket and cherry tomato salad, dressed with a simple balsamic vinaigrette. For a more substantial meal, these kebabs also pair beautifully with a side of herby couscous or toasted flatbreads.
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Ingredients for Chicken-and-Summer-Squash Kebabs
1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 teaspoons ground cumin
2 teaspoons chilli powder
120ml olive oil
675g boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
60ml balsamic vinegar
1 red onion, halved, cut into 1-inch wedges
2 large courgette, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Coarsely ground black pepper
Vegetable oil cooking spray
5 cups rocket (or other salad greens)
2 cups cherry tomatoes, cut in half
How to make Chicken-and-Summer-Squash Kebabs
If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 60ml oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 60ml oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, courgette, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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