Summer is just fantastic. The bonfires, the smell of freshly cut grass, the birds chirping in the morning… THE BBQs!!

Shish-kababs have always been one of the most fun foods in my opinion! It’s like a little party on a skewer.

I served these chicken zucchini ribbon shish-kababs with eggplant also done on the BBQ and a pesto drizzle / dipping sauce!


For the skewers
  • 4 Chicken Breasts
  • 1 yellow onion
  • 1 lemon, juiced
  • Fresh chopped parsley
  • 2 Zucchinis, peeled into long ribbons with a vegetable peeler
  • 1 cup fresh cherry tomatoes
For the pesto:
  • 4 tbsp olive oil
  • 30 g (1/8 cup) walnuts or pine nuts
  • fresh basil
  • 1/2 clove garlic or 1/2 tsp garlic
  • salt and pepper



  1. Cut chicken breast into small cubes and marinate with salt, pepper, garlic, lemon juice, and onion.
  2.  Alternate chicken, tomatoes, and zucchini (folding and piercing like an accordion) on a skewer. Season again with salt and pepper.

    IMG_2021 2

  3. Grill or BBQ until cooked through. These need to be turned frequently and occasionally sprayed with a but of oil to avoid the delicate zucchini burning!
  4. For the pesto, pulse all ingredients together in a food processor.


That’s it! These are great for meal prep too- slide everything off the skewer and straight into a container filled with spinach for a fresh salad! Sometimes I put a bit of parmesan or additional lemon juice on it too!

Mikaila 🙂

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