Chicken-and-Summer-Squash Kebabs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 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.

Ingredients for Chicken-and-Summer-Squash Kebabs

1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 colheres de chá de cominho em pó
2 colheres de chá de pimenta em pó
120ml de azeite de oliva
675g boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
60ml de vinagre balsâmico
1 red onion, halved, cut into 1-inch wedges
2 large courgette, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Pimenta-do-reino moída grossa
Spray de óleo vegetal para cozinhar
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.