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plated grilled squash kebabs
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5 from 5 votes

Grilled Summer Squash Kebabs

Fresh lemons, a garlicky marinade and tender summer veggies combine in this easy recipe for Grilled Summer Squash Kebabs.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: grilled kebabs, grilled squash, veggie kebabs
Servings: 8
Calories: 87kcal


  • Grill


  • Wooden skewers
  • 1 large zucchini, cut into 1-inch thick half-moons
  • 1 large yellow squash, cut into 1-inch thick half-moons
  • 8 to 10 ounces baby bella mushrooms, cut in half
  • 1 red onion, cut into wedges, and each wedge cut in half crosswise
  • 2 lemons, cut into wedges, and each wedge cut in half crosswise
  • ¼ 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


  • Soak wooden skewers in water for 20 minutes. You can also use metal skewers, and those do not need to be soaked.
  • Preheat an outdoor grill to medium-high.
  • Brush grill grates with oil.
  • Thread the skewers with pieces of zucchini, squash, mushrooms, onions, and lemons. Set aside.
  • In a mixing bowl combine olive oil, garlic, thyme, and oregano; whisk until completely incorporated.
  • Brush the skewered veggies with the oil mixture.
  • Season with salt and pepper.
  • Transfer to preheated grill; grill for 12 to 15 minutes, or until vegetables are tender, turning skewers occasionally.
  • Remove from grill and transfer to a serving plate.
  • Garnish with parsley, squeeze a bit of lemon juice over the kebabs, and serve.


Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg