Grilled Chicken & Veggie Kebabs

Kick off Memorial Day Weekend with something fresh off the grill. These grilled local chicken or steak skewers are a fresh twist on the classic barbecue lineup. Loaded with peak-season vegetables like zucchini, sweet peppers, red onions, and cherry tomatoes, they’re finished with fresh herbs and plenty of char for an easy spring dinner built straight from the market.

Ingredients

  • 1½ lbs local chicken breast or sirloin steak, cut into cubes

  • 2 zucchini, sliced into thick rounds

  • 2 sweet peppers, chopped into large pieces

  • 1 red onion, cut into wedges

  • 1 pint cherry tomatoes

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • Juice of 1 lemon

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • ½ tsp cracked black pepper

  • Fresh parsley or basil, chopped

  • Wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes.

2. In a large bowl, whisk together olive oil, garlic, lemon juice, smoked paprika, salt, and pepper.

3. Add chicken or steak and toss to coat. Let marinate for at least 30 minutes.

4. Thread meat and vegetables onto skewers, alternating colors and textures for a vibrant mix.

5. Preheat grill to medium-high heat.

6. Grill skewers for 10–12 minutes, turning occasionally, until meat is cooked through and vegetables are lightly charred.

7. Finish with fresh herbs and an extra squeeze of lemon before serving.

Serving Suggestion

Serve alongside grilled sourdough, herb rice, or a crisp local greens salad for the perfect Memorial Day gathering meal.



RecipesJessica McReeGrilled Chicken Skewers