Weeknight Chicken and Zucchini Skewers

Name: Weeknight Chicken and Zucchini Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry, cut into 1¼-inch cubes; 2 (450 g) medium zucchini, cut into ¾-inch thick half-moons; 1 medium (150 g) red onion, cut into 1-inch pieces; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice; 2 cloves (6 g) garlic, minced; 1 tsp (1 g) dried oregano; ½ tsp (½ g) dried thyme; ¾ tsp (5 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 fresh lemon, cut into wedges, for serving

From the MyKitchenBank Kitchen

Tender, herb-marinated chicken breast and fresh zucchini alternated on skewers and air-fried until golden and juicy. This Mediterranean-inspired dinner comes together in under 30 minutes with minimal prep, making it perfect for busy weeknights. A squeeze of fresh lemon finishes each bite.

Prep: 15 min
Cook: 12 min
Wait: 8 min
Total: 35 min
Makes: 4 skewers (serves 4 as a main course)

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Steps

Before you start

Soak wooden skewers in water for 30 minutes if using (or use metal skewers)
Pat chicken breasts dry with paper towels before cutting
Preheat your air fryer to 400°F (200°C)

1
Make marinade
- In a small bowl, whisk together 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) fresh lemon juice, minced garlic, 1 tsp dried oregano, ½ tsp dried thyme, ¾ tsp kosher salt, and ¼ tsp black pepper.
- Set aside.
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Ready when: Mixture is well combined and fragrant
Tip: Whisk vigorously for 10 seconds to emulsify the oil and lemon juice slightly.
2
Toss chicken and vegetables
- Place the cubed chicken breast, zucchini half-moons, and red onion pieces in a large bowl.
- Pour the marinade over them and toss gently but thoroughly until every piece is coated.
- Let sit for 8 minutes at room temperature to allow the flavors to penetrate, stirring once halfway through.
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Ready when: All vegetables and chicken are evenly coated with marinade
Tip: Don't marinate longer than 10 minutes or the zucchini will begin to release too much water.
3
Assemble skewers
- Thread the marinated chicken and vegetables alternately onto 4 soaked wooden or metal skewers, starting with a piece of red onion.
- Use approximately 6 pieces of chicken and 4 pieces of zucchini per skewer, spacing pieces evenly.
- Leave ½-inch clearance at each end.
- Divide any remaining marinade among the skewers, drizzling it over the top.
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Ready when: All chicken and vegetables are threaded onto skewers with even spacing
Tip: Soak wooden skewers fully or the exposed ends will char. Alternate protein with vegetables for even cooking and attractive presentation.
4
Air fry skewersOven 400°F / 205°C
- Place the assembled skewers in a single layer in the air fryer basket, leaving space between each one for air circulation.
- Don't overcrowd.
- Set the air fryer to 400°F (200°C) and cook for 12 minutes, shaking the basket gently and rotating the skewers halfway through (around 6 minutes).
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Ready when: Chicken is opaque throughout and reads 165°F (74°C) at the thickest piece; zucchini is fork-tender and slightly golden at the edges
Tip: If your air fryer basket is small, you may need to cook the skewers in two batches rather than crowding them, which ensures even browning.
5
Rest and serve
- Transfer the skewers to a clean plate and let them rest for 2 minutes.
- Serve immediately while hot, with fresh lemon wedges on the side for squeezing over each skewer.
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Ready when: Skewers are cool enough to touch but still steaming
Tip: Resting prevents juices from running out when you bite into the chicken.

Good to know

Tips

To prevent chicken from drying out, avoid marinating for more than 10 minutes and ensure the air fryer is fully preheated before adding skewers.
If your air fryer skewers stick, lightly spray the basket with cooking spray before adding them.
For extra flavor, rub a small pinch of smoked paprika or red pepper flakes into the marinade.
Pair these skewers with tzatziki sauce, hummus, or a simple Greek salad for a complete Mediterranean meal.

Storage & reheating

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) air fryer for 5 minutes, or wrapped in foil in a 325°F (163°C) oven for 8–10 minutes. Do not freeze, as the texture of the zucchini degrades upon thawing.

Substitutions

medium zucchini → yellow summer squash or bell peppers (cut into 1-inch chunks). Bell peppers add sweetness and crunch; adjust cook time only if using very large chunks.
red onion → red bell pepper or white onion. Red bell pepper adds color and sweetness; white onion is milder and slightly sweeter when cooked.
dried oregano → Italian seasoning or dried basil. Italian seasoning gives a broader herb profile; basil is slightly sweeter and more delicate.
boneless, skinless chicken breasts → turkey breast cubes or boneless pork tenderloin. Turkey cooks similarly; pork may take 1–2 minutes longer to reach 145°F (63°C) internal temperature.