Zesty Herb Chicken and Veggie Skewers

Easy and healthy grilled Zesty Herb Chicken and Veggie Skewers are insanely delicious, ready in just 30 minutes, and customizable with any favorite vegetables. This family-friendly recipe will be an instant favorite!

Okay so I have a feeling you might take a look at this post do one of two things: 1) Look at the photos and say, “This looks like it requires actual work, Tiffany,” followed by a big “nope.” 2) Take one look at the recipe and say, “This looks like it requires actual work, Tiffany,” followed by a big “nope.”

I feel you on this. But hear me out. I pinky-promise it only takes a total of 30 minutes to get this delicious meal on the table. And you’re going to look like a superstar for all of eternity (or at least till bedtime).

These Zesty Herb Chicken and Veggie Skewers (or kabobs) are the perfect dish for the grill. You don’t have to mess with a bunch of grill baskets or foil or anything other than turning a skewer here and there.

And don’t worry if you don’t own metal skewers, bamboo ones will do just fine. Just make sure you soak the bamboo skewers first so that they don’t burn or catch on fire once you put them on the grill.  

You can skewer the chicken all together or the veggies all together or you can mix them up for a colorful presentation. Just keep in mind that the veggies can cook more quickly than the chicken.

One fun way I like to serve the skewers is right on top of bread as a sort of ready-made sandwich. You can use pita, na’an, a tortilla, whatever kind of flatbread is your favorite.

I grab a skewer (in this case, it’s better to have the veggies and chicken skewered together), and place it across the bread. Fold up the two sides of the bread around the skewer and use it to pull the meats/veggies off the skewer. Top with hummus, mayo, shredded lettuce, pickled condiments — whatever your little heart desires. That’s one great sandwich in one easy package.

What Vegetables Can You Put on a Skewer?

I recommend sticking to heartier vegetables that can withstand a good grilling and skewering. Some of my favorites include zucchini and yellow squash, but you can also add cherry tomatoes, mushrooms, onion wedges, and bell peppers.

If you prefer other vegetables, say, asparagus, eggplant, or broccoli, while those are great grilled, they might not be so great on a skewer. I’d grill those separately.

How Do You Cook Chicken Skewers in the Oven?

If you don’t have a grill or don’t want to grill, that’s no problem. Preheat the oven to 450 degrees. Prepare the skewers as though you are going to grill them and then line them on a rimmed baking sheet. What size you’ll need depends on you skewer size and how many you want to fit on each sheet.

Pop the whole thing in the oven for 10 minutes. Pull it back out and turn all the skewers so the other side can cook. Put the pan back in the oven for another 10-15 minutes, or until the chicken is done. Then remove from the oven and let the skewers rest a few minutes, or until everyone is ready to chow down.

How Do You Cook Chicken Skewers in the Stove?

You can also cook the skewers on the stove top, but you’re going to need a grill pan to achieve that nice char or some other sort of long skillet, pan, or griddle that can accompany the skewers. If you’re going to use the stove top, you might consider using shorter skewers or bamboo skewers, as those will be easier to manipulate on the pan.

Once you’ve got your pan and your skewer size settled, prepare the chicken and veggies as you would for the grill. Then, once you’re ready to cook them on the stove, heat the pan to medium heat and add a little olive oil. Each side will need to be cooked for about six to seven minutes, depending on how big you’ve cut your chicken pieces. Follow up all your hard work with a nice, big pat on the back, you did good.