I love summer! Every week I would estimate that we use our grill to whip up at least 3-4 of our dinners. Let’s face it, we are now into the dog days of summer and it is just way too hot outside to be using the oven.
Today’s featured recipe is courtesy of the great folks over at Medifast.
Lemon Scallion Chicken & Vegetable Kabobs
Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings
24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks
Lemon scallion sauce:
3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper
If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.
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This is a wonderful recipe , simple yet delicious – with all the different flavors. I am glad that there is no vinegar in the sauce.
I love the way this sounds, and lovely summer squash is in the markets now. The sauce is simple enough to put together, too, but has a lot of flavorful ingredients. I bet I could even make this in the winter using my Le Creuset grill pan. Thanks for passing along the recipe!
(Lemon Scallion Chicken & Vegetable Kabobs Recipes) This sounds wonderful, I really like the Lemon scallion sauce: Sometimes I end up making this in a huge roasting pan out on the grill for when their our eight or more of us together for a meal.
Wow these are really pretty. Squash is on sale tomorrow so this would be easy to make for grilling on the weekend.
I really like the mix of flavors in this kabob. Thanks for the recipe.