Lemon Sage Marinade and Chicken Zucchini Kabobs

I know Fall is just about here, but I thought in celebration of the warm day we had yesterday I would share one more summer recipe. This is a great marinade using fresh seasonal ingredients that I came up with when I realized that I had not used enough fresh herbs from my herb garden. I love sage, and knew it paired great with lemon. Although I have only used this for chicken I am sure it would be wonderful on fish as well.

Lemon Sage Marinade

4 cloves of garlic, peeled
1/2 cup roughly chopped fresh sage
1/4 cup roughly chopped fresh parsley
zest and juice of two lemons
1/2 cup extra virgin olive oil
1 tsp coarse salt
1/2 tsp freshly ground black pepper

Using a mini food processor or a blender mince the garlic. Then add the remaining ingredients and pulse until smooth.
It should look like this. Now cut your chicken into small chunks and place in a ziplock bag.
Wash your veggies for your kebabs. Traditionally I do not marinade veggies for kebabs, just the meat, but I had plenty of marinade so I decided to split it between the zucchini and the chicken.
Cut your zucchini into small chunks or rounds and place those in a separate ziplock bag. You never want to marinade raw meet with veggies - leave them separate!
Divide the marinade between the two bags and put into the fridge for about 1-2 hours. I put mine on a plate just in case the bag leaks.
Grill over medium-high heat, turning once after about 8 minutes. Make sure you oil your grill well before you put these on or they will stick.
Enjoy! The strong flavors of garlic, lemon and sage really come through with the bite size pieces of zucchini and chicken.


  1. The marinade sounds really good but you know me, I cna't do zucchini . . .unless it's in a baked good.

  2. That looks GOOD, and I think I'll try it.


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