Fresh lemons, a garlicky marinade and tender summer vegetables come together in this simple recipe for Grilled Summer Squash Kebabs.
Easy Grilled Squash Skewers
Summer brings warm evenings, fresh produce and easy outdoor cooking. When zucchini and yellow squash are abundant—whether from your garden or a neighbor’s generous surplus—these grilled squash skewers are a perfect way to showcase that bounty. Bright lemon, garlic and herbs give the vegetables a fragrant, savory finish that pairs well with a wide range of mains.
These kebabs are quick to assemble, adaptable to what you have on hand, and ideal for weeknight grilling or a casual weekend barbecue.
What You’ll Need
This recipe highlights fresh, simple ingredients. Adjust quantities to suit your crowd or the size of your veggies.
- Skewers: Wooden skewers (soaked) or metal skewers.
- Zucchini: 1 large, washed and cut into 1-inch thick half-moons.
- Yellow squash: 1 large, washed and cut into 1-inch thick half-moons.
- Mushrooms: 8–10 ounces baby bella mushrooms, halved.
- Onion: 1 red (or sweet) onion, cut into wedges and halved crosswise.
- Lemons: 2 lemons, cut into wedges and halved crosswise for threading.
- Olive oil: 1/4 cup extra virgin olive oil for the marinade.
- Garlic: 2 cloves, minced or pressed.
- Herbs: 1 teaspoon dried thyme and 1 teaspoon dried oregano.
- Seasoning: Salt and freshly ground black pepper to taste.
- Garnish: Chopped fresh parsley and a squeeze of lemon when serving.
How to Make Grilled Squash Kebabs
These veggie skewers are straightforward to prepare. Assemble the vegetables, brush with the herb-garlic oil, and grill until tender.
- Soak skewers and heat the grill: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat the grill to medium-high and oil the grates.
- Thread the vegetables: Alternate zucchini, yellow squash, mushrooms, onion and lemon wedges on the skewers. Leave a small gap between pieces so heat circulates.
- Prepare the marinade: Whisk together olive oil, minced garlic, dried thyme and dried oregano in a bowl.
- Coat and season: Brush the skewers with the oil-herb mixture and season with salt and pepper.
- Grill: Place skewers on the preheated grill and cook 12–15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Finish and serve: Transfer to a serving plate, garnish with chopped parsley and squeeze fresh lemon juice over the kebabs. Serve warm.
Tips for Success
Small adjustments make these kebabs even better. Keep these tips in mind for consistent, flavorful results.
- Keep the skins: No need to peel zucchini or yellow squash. The skins add flavor, color and help the pieces hold together on the skewer.
- Marinate for deeper flavor: If you have time, toss the cut vegetables in the oil-herb mixture and chill for 30 minutes to an hour before threading.
- Give them space: Leave tiny gaps between pieces on the skewer so heat can circulate and vegetables cook evenly.
Serving Suggestions
These light, lemony kebabs pair well with heartier mains. Try them alongside grilled fish, roasted chicken or barbecue ribs for a balanced meal.
- Grilled salmon: The citrus and garlic on the kebabs complement simply seasoned or glazed salmon.
- Chicken and rice: Serve with a savory chicken and rice dish to round out the plate.
- Barbecue ribs: The bright, fresh flavors of the vegetables cut through rich, saucy meats.
How to Store and Reheat Grilled Squash Kebabs
- Remove vegetables from skewers and store in airtight containers or food storage bags in the refrigerator for up to 4 days.
- To reheat, warm the vegetables gently in a skillet over low heat, stirring occasionally, until heated through. Avoid high heat to prevent mushy texture.
Grilled Summer Squash Kebabs
Ingredients
- Wooden skewers or metal skewers
- 1 large zucchini, cut into 1-inch half-moons
- 1 large yellow squash, cut into 1-inch half-moons
- 8–10 ounces baby bella mushrooms, halved
- 1 red onion, cut into wedges and halved crosswise
- 2 lemons, cut into wedges and halved crosswise
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Soak wooden skewers in water for 20–30 minutes. Metal skewers do not require soaking.
- Preheat an outdoor grill to medium-high and brush the grates with oil.
- Thread zucchini, yellow squash, mushrooms, onion and lemon wedges onto the skewers, leaving a little space between pieces.
- In a bowl whisk together olive oil, garlic, thyme and oregano.
- Brush the skewers with the oil-herb mixture and season with salt and pepper.
- Grill skewers 12–15 minutes, turning occasionally, until vegetables are tender and lightly charred.
- Remove from grill, transfer to a serving plate, garnish with parsley, squeeze lemon over the kebabs and serve warm.
Equipment
- Grill
Nutrition
Carbohydrates: 6 g |
Protein: 2 g |
Fat: 7 g |
Sodium: 7 mg |
Potassium: 366 mg
Nutritional info is an estimate. Use your preferred calculator for exact values.
More Grilling Recipes to Try
Enjoy these other easy recipes that shine on the grill.
- Grilled Bacon Wrapped Shrimp
- Grilled Chicken Shawarma Skewers
- Tequila Grilled Pineapple