Lemony Chicken Skewers With Squash Salad


Black Lemon Chicken Recipe

Video taken from the channel: Food Wishes


How To Make Chicken Kabobs: Mediterranean Kabobs

Video taken from the channel: Regester For Dinner


Grilled Shrimp and Summer Squash Salad with Cliff Crooks | Food Network

Video taken from the channel: Food Network


Keto Greek Food | Lemon Chicken Skewers and Tzatziki Sauce Video 1 of 2

Video taken from the channel: CJsKetoKitchen.com


Beth’s Chicken Brochette & Grilled Zucchini

Video taken from the channel: Entertaining With Beth


Chicken skewers with lemon dressing recipe from Waitrose

Video taken from the channel: Waitrose & Partners


Fried Chicken Skewers with Lemon Garlic Sauce Blast from the Past

Video taken from the channel: Paula Deen

Season the chicken with salt and pepper, then thread 5–6 pieces onto each skewer. Grill the skewers, turning and basting with half of the lemon dressing, until cooked through, about 10 minutes. Transfer to a plate. Divide the squash salad between four plates and top each with two skewers. Drizzle with the reserved lemon dressing.

Thread 4 to 5 pieces of chicken on to each of the 4 lemongrass stalks and place them side by side in a dish. Spoon the lemongrass paste over the chicken, making sure it’s all well coated. Cover and marinate for a minimum of two hours, or overnight.

Cut the chicken into 1 ½ inch strips for skewering. In a small bowl, whisk together the olive oil, lemon juice, cilantro or parsley, crushed garlic, paprika, salt, cumin, turmeric and cayenne pepper. Place the chicken pieces in a glass dish. Pour the marinade over the chicken and stir to coat. One-Skillet Lemon Chicken with Summer Squash is a flavorful way to enjoy seasonal flavors and garden goodies.

Prep and cook in just 30 minutes! One-Skillet Lemon Chicken with Summer Squash. When growing a garden, summer squash always seems to be one of the most abundant crops.

We love summer squash cooked and prepped any way possible. One-Skillet Lemon Chicken with Summer Squash 1/4 cup Extra virgin olive oil, divided3 tbsp Fresh lemon juice, divided1 tsp Dried oregano2-3 Garlic cloves, mincedSea salt and black pepper, to taste1 lbs Chicken breasts, cubed1/2 Large red onion, thinly sliced1 Small. Thread the chicken onto the skewers, then baste with any remaining marinade. Grill the skewers over high heat, turning every 3-4 minutes until charred on the outside and cooked through on the inside.

Test for doneness with an instant read thermometer the skewers are ready when they hit an internal temperature of 165*. Make the skewers by alternating cherry tomatoes, red onion, and chicken on the soaked bamboo skewers, then place in a shallow baking dish. Pour ½ cup of the marinade over the skewers, toss to coat, then cover and chill for at least 20 minutes and up to 4 hours.

Season diced chicken with herbs, spices and lemon zest, then cook in hot skillet with olive oil and butter. Transfer cooked chicken to plate and tent with foil to keep warm. Sauté zucchini and squash in that same skillet, seasoning with the same blend of herbs and spices.

Return chicken to pan and drizzle in lemon juice. How to Make Marinated Chicken Thigh Skewers with Tomato Salad. Method. Pound bay leaf and sea salt to a fine powder in a mortar and pestle, add garlic and spices and pound to combine.

Stir in lemon rind, juice and olive oil, transfer to a large non-reactive bowl, add chicken and stir to coat. Combine 2 tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk. Add chicken, and stir; marinate in refrigerator 2 hours, covered.

Step 2.

List of related literature:

These skewers are amazing paired with Ginger Lime Slaw (here).

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Serve the chicken and vegetables with lemony olives scattered over each piece.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

WHY THIS RECIPE WORKS: For the perfect easy summer meal, we wanted juicy, tender chicken breasts and bright cherry tomatoes together on the grill.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Sautéing sweet cherry tomatoes and other quick­cooking vegetables like corn and squash in the same pan we used for cooking the chicken created a simple and flavorful side dish— especially when we added some aromatics and tossed in fresh herbs at the end.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Marinate the chicken: In a glass bowl or dish or a resealable plastic bag, combine the Sriracha and lime juice.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

• Serve skewers hot or cold, on a salad or with a hot rice side dish, with grilled vegetables or as an appetizer.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

• Flavour the chicken skewers: Evenly coat them with the paste, cover with cling film and allow them skewers to infuse for a few hours in refrigerated storage.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Sometimes I serve the chicken with the couscous and lemon wedges on the side, and sometimes I slice the chicken into strips and put the pieces on top of the salad.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add the chicken stock, water, butternut squash, and pears and lock the lid in place.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

add the leeks and zucchini and toss gently to combine.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
from The French Women Don’t Get Fat Cookbook
by Mireille Guiliano
Atria Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hey Beth! Your videos are amazing & literally make me so happy! I will be moving out on my own soon & I was hoping you could help me out. I would love to see a video on kitchen essentials/ things everyone should own/ where to splurge vs. where to save/ etc. Any advice would be greatly appreciated. Take care! xx

  • I made chicken brochettes tonight too:-) I really like the Mediterranean flare to these dishes especially the charred lemon squeezed over all at the end. Thanks Beth.

  • FANTASTIC that looks delicious and fancy:) I always watch cooking show on tv and I really want to know how you cook mushroom garnish (those that people serve with steak) u know on chef ramsy’s hell kitchen show! Thanks

  • Aw you are so welcome! I love that my simple recipes shot in a little kitchen in California, can travel all the way to Mauritius and inspire someone there. This is really the amazing power of YouTube! And the unique ability that food has to connect us all. I am so happy to hear your comment, thank you again for your support, comments like these always keep me going:) xx Beth

  • Complaints over the ocada advert. 1) Who spends over £40 for a meal? (this is to reach the minimum spend limit) and 2) We see a Tesco in the background but he uses plain blue carrier bags which break easier than tesco carrier bags.

    Onto a more positive plain, this looks fantastic, I am thinking though will it work with duck?

  • I made this about 2 weeks ago… I’m making it again what a great recipe. Juicy, tender, gorgeous color, flavorful… so much lemony yum!!

  • I made the chicken but with roast potatoes and broccoli since I did not habe the other ingredients on hand. It was a big hit and super simple. Our guest were still impressed lol! Thanks Beth!!

  • Aw thanks guys! Yes I am actually just in the process of editing Meghan’s custom party Menu! A Paleo themd menu that will air on Kin Community’s channel this Sat! Stay tuned!

  • Ah yes those are yummy! I’m not sure about Gordon’s recipe, but here’s mine (and I won’t scream and yell at you in the kitchen LOL! Yikes that guy is scarey!) Melt 1 tbsp of butter in a pan until foamy. Add 1 cup of quartered mushrooms, salt and pepper to taste, sautee until nice and brown. Then add 1 minced garlic clove, cook for 1 min. Then a few dashes of Worcestershire sauce, and finish with freshly chopped parsley. Delish served alongside of steak:) Enjoy!

  • Actually there’s a really yummy recipe for Chocolate Macaroons on the KinCommunity Channel that uses both. Just type Chocolate Macaroons in their search bar, and you’ll see me “cleaning up” in the background of that video:) Enjoy!

  • I think the juice does that because of the sugar, it’s like a super carmalization, but I could be wrong.

    Anywho, looks great, gotta try it!

  • Hi Beth, the cook at home (my mom) went on vacation, so my dad and I are home all by ourselves and I have taken over the role of my mother. I cook pretty much every single day and today I made this for dinner. It was very, very yummy! After we finished my dad had to support his weight by leaning on the kitchen cabinet and by holding onto the handle. He was so full. It was funny! Haha:) Thanks for the recipe! Will certainly make these beautiful chicken brochettes again!

  • Aw thanks for that:) So glad to hear it! Culinary High School, that sounds AWESOME! oh how I would have loved that:) Can I ask where is that offered? Do you live in the states? Sounds like a terrific program! Best of luck with that and keep me posted on your career! Maybe we’ll all see you up here on YT someday?:) xx

  • Sure you could do more of a Mexican Spin on it. For the marinade I would do 1 garlic, 1/2 cup olive oil, juice of 1 lime, 1 tsp salt, 1/4 tsp pepper, 1/8 tsp red pepper flakes or 3-4 dashes of hot sauce, and freshly chopped cilantro. Marinate just 20 mins max, otherwise the lime juice will “cook” the chicken like ceviche:) Enjoy!

  • I tried this for New Years and loved it. It was my first whole chicken and i don’t think I will try it any other way unless of course I see another tasty recipe you put up. lol I love you chef John thanks sooo much.

  • Oh yes! Funny you should ask, I just shot a Paleo themed Party Menu for YTber MeghanRosette:) It will air on Kin Community this Sat, stay tuned!

  • You are a genius, Sir. I LOVE all of your videos(well, not all, but 99.9% of them, the earlier ones are not as great as what you have been doing). I totally respect your approach to cooking. I have made several of your recipes, and I think (for someone who is not a trained Chef, as you are) that cooking almost becomes like a conglomeration of what you have done, what you have seen, and what you know works (by you, I mean me, or people in general). I feel like you are telling people how to get there but not drawing them a map. Please keep going, you make me happy. Chicken French, yea baby!

  • Looks wonderful as always chef. Sadly, (or not) I’m addicted to using my rotisserie for chicken. Set it and forget it,,,, cheesy phrase I know, but O so true… I am not sure I could handle those kinds of withdrawal pains (I’m going into the fetal position just thinking about it)…. If I come up with a way to adapt it to a rotisserie, I’ll let you know.

  • You can actually get a sneak peak of the finished product on my Instagram Feed as well as Facebook:) So yummy and easy!! You’re going to love it!

  • Ah yes Baba au Rhum, another classic:) Yes we will get to these! I need to get the right molds though, I’m heading to France next month and will pick some up! Keep you posted…enjoy Australia, that’s another beautiful country!:)

  • Are you in the states?:) If so, any major supermarket should have that. It’s in the vinegar aisle. But if for some reason you can’t find it, you could also omit it and add fresh lemon juice instead (1 tbsp) just marinate for only 20 mins though if you do that, since the lemon juice will really affect the texture of the chicken if left for more than 20 mins. Enjoy!

  • Aaand the reason why you do it on a heat safe dish
    is beacuse it explodes and breaks.

    I know that from a gravy making experience.

  • To make this vegetarian, would tofu work instead of the chicken? Or is there anything else you can recommend that would grill nicely?

    I’ve been binge watching your channel! Can’t wait to try these yummy dishes! Thank you Beth!!

  • Yes of course that’s a great idea! I would recommend halibut, it’s a firm white fish that would hold up well. Or you could also use shrimp or scallops that would be great too! If doing fish though I would omit the red wine vinegar and sub in lemon juice instead (same amount) just marinate it for no more than 10 mins, otherwise the juice will start to “cook” the fish and you’ll have a type of ceviche on your hands! LOL!:) Enjoy!

  • Hello Beth! I love all your videos! Have you ever thought about hosting a foreign exchange student? It seems like your household is a very welcoming environment!

  • Ah yes. I love a good fish recipe! In fact I have a great menu that posted on Kin last weekend “Birthday Menu” for Meghan Rosette”. And it has an awesome salmon recipe in there, one of my favorites! I don’t know if I’ve ever had rock cod? Is it like regular cod?

  • I saw that video and it was a neat idea on how to cook salmon! Rock cod is a bit smoother, I would highly recommend giving it a try!

  • This looks delicious. I will try it. Thank you. I was looking for a recipe using the black lemon. The sun dried lemon until its completely dry and black, not from this country.

  • Ah got it! Must try that, sounds delish! BTW LOVE your channel! It’s so cute:) Congrats on doing so well at it. I’m always impressed by you girls that launch these channels in the midst of school, and I’m sure an active social life too! Really impressive! I wish I was that “on the ball” at your age! LOl!

  • Oh my gosh this looks so fresh and delicious! I would love to try it! I have a question about the grill grate. Can it be used on a flat top range?

  • I’m one of the many (surely) scientists who check out your blog. The black lemon doesn’t taste burnt because it isn’t burnt. Glad to help out.

  • Oh you guys are reading my mind today! LOl! I’ll be shooting that very episode in my “Back to School” Bonanza month, targeted to college students and young adults moving out on their own. It will be my 10 most essential kitchen items (like if I had to live with just 10 things in my kitchen, what would they be), with an AWESOME Giveaway too! Stay tuned!

  • I love how you care so much about your viewers not from America, I’m from London and pine nuts are soooo expensive thank you for the tip and please can you make more menus? I really love those!

  • Hey Beth, so ie diagnosed with Gest. Diabetes & I am searching so hard for recipes with more protein & veggies. When I woke up this morning & checked out this dish I couldnt be happier. Thanks a ton. Also what can I substitute Goat cheese with as I cant have it.

  • i usually add mustard,honey, and soy sauce on top of the mixture u user to spice the chicken.. i rub it in, then i roast the chicken in a cooking bag to reserve the moisture.

    as for the lovely after cooking liquid, i add that to pasta cooking water… adds a realy nice rich flavour to it:)

  • Wanna know whats great?
    Chicken with Honey-Chilli Crust!
    Thats EPIC!
    If u’d like to make him to cook this, give me thumbs up please, so he can see it!

  • I gave this recipe a try and was a blast, so good and chicken is my fave meat so I enjoy so much cooking in the summer. Can I ask you since I am a student and my access to the Microwave is easier can you give me a quick idea of a dessert that is cooked in the microwave? You can write it to the comment or maybe make a video about that, I know that you love challenges:)

  • I am gonna have to watch this again….you are so entertaining to watch….so now I gotta go back for actual ingredients. lmao. Thanks for sharing Oh and #NewSubbie🙂

  • Oh yes, I have the perfect menu for you! On my homepage under Kin Party Menus (and maybe in the Breakfast section too) is My Summer Brunch Menu. It is targeted to beginners:) and designed to be a buffet. You can’t go wrong with that one:) Every time I make those dishes, people go nuts for it! The “GAME PLAN” at the end will help you handle all the prep. Give it a try and let me know how it goes!:)

  • Aw thanks:) Yes I must do Lemon Poppy Seed Muffins, they are really my husband’s favorites! We’ll add that one to the list for sure!:) Stay tuned!

  • Oh yes! It’s coming! I just shot that one last week!So right now we are in the “summer block” then Sept will be Back To School recipes (easy breakfast, lunch and dinner) and then Oct is all about comfort food and French Onion Soup will be a part of that “block” of eps, along with Fancy Mac & Cheese, Fudgey Brownies etc! Stay tuned! It’s going to be delicious! LOL!

  • You are so good so happy to hav discovered u i love how u explain so much as u knew what we think about about cookimg these dishes ur amazing!

  • Beth, the quality of your videos are always so amazing! I look forward to seeing a video from you in my subscriptions every Saturday:)

  • Hi Beth,if one had to grill the chicken brochette in an electric oven instead,what temperature should it be set to and for how long should it be grilled to achieve a close effect?

  • I will make the chicken lemon thing for my family’s barbecue next time we have one! In Singapore, pine nuts cost about 7 dollar USD a packet. I bought it because I wanted to make pesto. Is that the recipe you created specially for me on the next episode?

  • I know this recipe was posted one year ago, but because I am a new fan of yours, I just wanted to thank you for all your work. You are helping me turn from a begginer to an actually good cooky! Oh, and my mom wants to thank you for that too, because now she can just sit and watch me prepare a nice meal, instead of doing it alone, haha! You are amazing ��

  • Ha, nope yours is coming in mid-september. It’s part of my “Back to School” Bonanza! A full month’s worth of recipes targeted to college students:) Easy breakfasts, lunches and dinners. And your recipe will be the dinner made in a toaster oven:) AND, during this week there will be some great giveaways too! Stay tuned! It’s going o be great!

  • Lemon doesn’t really burn, or it may burn, I don’t know. What I know is that we sun dry lemon until its completely dry and black and use it for tea, grilled meat, fish spices and curries and it tastes great.

  • Off topic ( I’ve not even got into the video all the way ) I love, love, love the blouse! Okay now I’ll actually finish watching the video.

  • Watching Sunny Anderson fanning her self say’s I’m hot..But this dish say’s Dannnnggggg this dish is so On Hit 4the summer day’s ahead GOD BLESS da Folk’s 4this delish recipe.. Shot out 2WhomEva!!!!!!!!! Yummy in my tummy…

  • Thank you so much for watching our videos! These chicken kabobs are so addicting! Especially when you have delicious Tzatziki to go with it! Subscribe to our channel if you enjoy our content ☺

  • Can you share a fried chicken recipe which tastes like KFC’s? I know there are many fried chicken recipes on Youtube, but I tried some of the recipes and didnt taste the same or similar. I dont know if it is too hard to make them but I trust you. And thanks for all the other videos.

  • Hey John, would the sauce be too intense to thicken with a little corn starch and spoon over chicken and serve with a vegetable omitting the greens? Trying to save my lazy ass from a grocery store trip.

  • Love this recipe Beth! Do u think you can do a lemon poppy seed muffin recipe? They r so summery and I never found a good recipe. I’m actually going to a barbeque party tomorrow and I’m supposed to bring an appetizer, and I will for sure bring the zucchini. And I would live for a lemon poppy seed muffin. Thanks! I think what would be a great idea is to do a summer desert menu! Thank you so much Beth! I look forward to your videos every week.

  • Oh that is my most favorite kitchen gadget! It’s a garlic press made by the company Rosle, I bought it at Williams Sonoma, a great kitchen store here in the states. But I’m sure you could find it online if you search the brand name and garlic press. It really works great!

  • oh my god it’s looks so delicious! I’m asking my mum to cook it! that’s sort of like baked chicken right? you should add in some cheese…nothing ever goes wrong with cheese.

  • Oh sure:) One of my favorite “microwave” desserts is to take 1 tbsp of butter, 1 tbsp of brown sugar, 1 sliced peache, and pinch of salt. Micro about 45 secs until hot and bubbly and pour over vanilla ice cream! Sooo good!:)

  • I would so serve this with Israeli Couscous that has been tossed with a little Olive Oil, Lemon Zest and a little of the Goat Cheese to continue the flavor theme with a sprinkle of red pepper flakes.:-)

  • This week we drop a recipe with an international flare! This is a 2 video set. This video is a recipe for Greek Lemon Skewers and Tzatziki Sauce. Full recipe over at our blog along with estimated macros.

  • Beth! I want to host a breakfast themed birthday party in a couple weeks, but I have no experience hosting parties or setting a buffetany tips?

  • You have such a beautiful speaking voice. Your diction is clear and melodious. Reminds me of the voice over in the Unfinished Swan. Great recipes!

  • Absolutely you can use a little lemon juice instead (1 tbsp) but just don’t let the chicken marinate for longer than 20 mins or your chicken’s texture will really change. The acid in the lemon juice starts to kind of “cook” the chicken, like ceviche so better to keep it 20 mins tops:) Enjoy!

  • Yeah, but when you cook at home you have total control over what goes in it. People rely way to much on premade meals, its sickening. If you can’t bother cooking it yourself why are you watching these recipes?

  • Aw so glad to hear that! When my recipes are a hit with Dads then I know they were a hit! LOl! I’m so proud of you doing all the cooking! Good for you!! Keep up the good work!:) xx

  • Hello Beth, I was wondering if you could possibly do something Greek? I don’t really care what it is lol. My family is from Greece, but I was born and raised in the states. My Papou was suppose to teach me how to make certain Greek dishes, but he hasn’t been feeling up to it. I would love to surprise him & cook for him!

  • Hi Beth! Mt friend and I have recently discovered your channel through meghanrosette. We love all your videos and just wanted to let you know that everything you make looks delicious! Keep up the yummy recipes!:) thanks

  • Aw yes I love all my international viewers:) London is such a beautiful city! You are so lucky to live there:) Yes more menus coming up! I have one posting next weekend on Kin. A summery, gluten-free, dairy-free menu that no one would ever know anything is missing.It’s that good!:) Stay tuned!

  • konata2309, dont be jealous..lol…im just playin….i was watchin the vid and i just realized i was first!! i was only playin! god, u cant take a joke?! lighten up!!! geez!!