Lemony Chicken Skewers With Squash Salad

Grilled chicken breasts can be quite uninspiring, but with the help of a punchy dressing, these kebabs pack a lot of flavor. Don’t be scared by the assertive amount of lemon juice — when brushed on boneless skinless chicken breasts and drizzled over mild raw summer squash, it provides just the right amount of bright acidity to these lemony chicken skewers with squash salad.

Active time: 30 minutes Total time: 1 hour 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 tsp lemon zest
• 1/2 cup (124g) lemon juice, freshly squeezed
• 1 tbsp honey
• 2 large garlic cloves, grated
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 5 tbsp olive oil
• 1 lb. (454g), boneless skinless chicken breasts, cut into 1 1/2-inch (3.8cm) cubes

Optional garnishes:

• Squash blossom petals
• Shaved Parmesan cheese
• Chopped toasted walnuts
• Crusty bread, for serving

Directions

Preheat a grill to 400°F (205°C). Arrange eight wooden skewers in a baking dish and cover with water. Let soak for at least 1 hour; drain. (You can skip this step if you’re using metal skewers.)

Meanwhile, using a mandolin or vegetable peeler, slice the summer squash and zucchini into thin ribbons. 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 the lemon zest and juice with honey and garlic. While whisking constantly, slowly stream in the oil. Season with 1/4 tsp salt and 1/4 tsp black pepper. Divide the dressing in half and set aside.

Season the chicken with 1/4 tsp salt and 1/4 tsp black pepper, then thread 4-5 pieces onto each skewer. Grill the skewers, turning and basting with half of the lemon dressing, until they are 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 right away with crusty bread for mopping up the dressing.

Serves: 4 | Serving Size: 1 skewer and about 1.5 cups 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 39g

Originally published September 2019; Updated February 2026

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