Grilled Lemon Herb Chicken Kebab Platter

May 19, 2026

This Grilled Lemon Herb Chicken Kebab Platter is exactly the kind of recipe that belongs on a sunny table.

It’s colorful, fresh, and full of those easy grilled flavors we all love—tender chicken, crisp vegetables, and just enough char to make everything taste a little more special.

For this recipe, I’d use our Tuscan Herb Olive Oil. It brings a savory blend of herb flavor to the chicken and vegetables, making the kebabs taste bright, flavorful, and perfectly seasoned without needing anything complicated. A little lemon juice adds freshness, while the olive oil keeps the chicken juicy and the vegetables beautifully golden on the grill.

It’s a simple, crowd-friendly dish that works beautifully for summer dinners, Memorial Day cookouts, backyard gatherings, or easy weeknight grilling. Serve it with extra lemon wedges, fresh herbs, and a simple side salad for a meal that feels relaxed, colorful, and full of flavor.

Grilled Lemon Herb Chicken Kebab Platter

A fresh and flavorful grilled chicken kebab platter made with Tuscan Herb Olive Oil, lemon, chicken, and colorful vegetables for an easy summer grilling recipe.

Author: The Little Shop of Olive Oils
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Category: Main Courses
Cuisine: Mediterranean-Inspired

Ingredients

1 ½ lbs boneless, skinless chicken breasts, cut into cubes
2 zucchini, sliced into thick rounds
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 cup asparagus pieces or corn rounds, optional
3 tbsp Tuscan Herb Olive Oil
2 tbsp fresh lemon juice
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
Fresh cilantro or parsley, for garnish
Lemon wedges, for serving
Wooden or metal skewers

Directions

If using wooden skewers, soak them in water for at least 20 minutes before grilling.
In a large bowl, whisk together Tuscan Herb Olive Oil, lemon juice, garlic powder, salt, and pepper.
Add chicken and vegetables to the bowl and toss until everything is evenly coated.
Let marinate for 15–30 minutes if you have time.
Thread chicken and vegetables onto skewers, alternating pieces for color and flavor.
Preheat grill or grill pan to medium-high heat.
Grill kebobs for 12–15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
Transfer to a serving platter and finish with fresh herbs and lemon wedges.
Serve warm and enjoy.