Grilled Chicken & Shrimp Kabobs with Summer Veggies

Grilled Chicken & Shrimp Kabobs with Summer Veggies

Summer is the perfect time to fire up the grill and get cooking outdoors, and one of my favorite go-to meals for the season is chicken and shrimp kabobs with fresh vegetables. There’s something incredibly satisfying about skewering your ingredients, watching them char up beautifully on the grill, and serving them hot with a side of rice, a fresh salad, or even just on their own.

These kabobs are not only full of flavor, but they’re also colorful, healthy, and easy to make. Plus, they’re a big hit with kids — who doesn’t love food on a stick? Let’s dive into how to make these irresistible skewers using chicken, shrimp, squash, zucchini, mushrooms, cherry tomatoes, and rainbow-colored bell peppers.

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Ingredients You’ll Need

This recipe makes about 6-8 skewers and can easily be doubled or halved depending on your group size. Here’s what you’ll need:

Proteins:

• 1 pound of boneless skinless chicken breast (cut into 1-inch cubes)

• 1 pound of large raw shrimp (peeled and deveined, tails on or off)

Veggies:

• 1 zucchini, sliced into thick rounds

• 1 yellow squash, sliced into thick rounds

• 1 cup of whole button mushrooms (washed and stems trimmed)

• 1 cup of cherry or grape tomatoes

• 1 red bell pepper, cut into 1-inch pieces

• 1 yellow bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

Marinade (for both chicken and shrimp):

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

Other:

• Skewers (wooden or metal)

• Optional: fresh parsley or cilantro for garnish

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Preparing the Ingredients

Step 1: Soak the Skewers

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This keeps them from burning on the grill.

Step 2: Marinate the Chicken and Shrimp

In a medium bowl, combine the olive oil, lemon juice, soy sauce, garlic, paprika, Italian seasoning, salt, and pepper. Divide the marinade in half.

Place the chicken pieces in one bowl and the shrimp in another. Let both marinate for at least 30 minutes, but no more than 2 hours. The lemon juice can start to “cook” the shrimp if left too long, so keep that in mind.

Step 3: Chop the Veggies

While the meat marinates, prep your vegetables. Make sure everything is cut into similarly sized pieces so they cook evenly. The mushrooms and cherry tomatoes can be left whole, and the squash/zucchini should be thick enough to stay on the skewer without splitting.

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Assembling the Kabobs

Now comes the fun part — building the skewers. You can mix and match how you layer your ingredients, but here’s a suggested pattern that balances color and flavor:

1. Red bell pepper

2. Chicken cube

3. Zucchini round

4. Shrimp

5. Mushroom

6. Yellow squash

7. Cherry tomato

8. Yellow or green bell pepper

Repeat this pattern until your skewer is full, leaving a bit of space at each end for easier handling.

Tip: Don’t crowd the ingredients too tightly together — a little space allows heat to circulate and everything to cook evenly.

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Grilling the Kabobs

Preheat the grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are white-hot. Lightly oil the grates to prevent sticking.

Grill the kabobs for about 10–12 minutes total, turning every 2–3 minutes to ensure even cooking. The shrimp should turn pink and opaque, the chicken should be cooked through (juices running clear and internal temp of 165°F), and the veggies should be slightly charred and tender.

Keep an eye on the kabobs and move them around the grill if necessary — some hot spots can cause burning.

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Serving Suggestions

Once the kabobs are grilled to perfection, remove them from the heat and let them rest for a few minutes. This helps the juices settle in the meat.

You can serve the kabobs as-is or slide everything off the skewers onto a plate or bowl. Here are a few pairing ideas:

• Over a bed of herbed rice or quinoa

• Alongside grilled corn or a summer salad

• With warm pita bread and a yogurt-based dip

• Tossed with pasta and a drizzle of olive oil for a hearty meal

Sprinkle some chopped fresh parsley or cilantro over the top for a fresh, vibrant finish.

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Tips for Success

• Uniform sizes: Make sure all your pieces are similar in size to ensure even cooking.

• Don’t overcook the shrimp: Shrimp cook quickly and become rubbery if overdone. Keep an eye on them.

• Vegetarian option: You can skip the chicken and shrimp and load up the skewers with extra veggies or tofu.

• Make-ahead: Marinate the meats and chop your veggies the night before for quicker assembly the next day.

• Get the kids involved: Let them build their own skewers! It’s a fun way to get them excited about eating more vegetables.

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Final Thoughts

Chicken and shrimp kabobs are a backyard BBQ favorite for a reason. They’re colorful, customizable, and packed with flavor. Using fresh summer vegetables like squash, zucchini, tomatoes, mushrooms, and bell peppers not only adds nutrition but also enhances the taste and texture of each bite.

This is the kind of meal that makes you feel good — it’s light but satisfying, healthy yet indulgent, and simple enough to make on a busy weeknight or serve at your next summer get-together.

So grab some skewers, head outside, and enjoy a delicious meal that brings the whole family together. Whether you’re a grill master or a beginner, this recipe is sure to become a warm-weather staple.