Recipe: Lemon and Basil Chicken-Veggie Kebabs

Lemon basil chicken rotator

Chicken and vegetables get boring—fast. But picking up a few extra ingredients, like basil, lemon, and Dijon mustard, and preparing your food in a new way (think stringing protein and veggies on a skewer) will kick your weekday dinner staples up a notch. Add that to the fact that it’s finally warm enough to cook on the grill, and you’re in for a delicious meal that you’ll want to repeat all season long. Ready to break out of a baked chicken rut? Try this summery kebab recipe from The New Atkins for a New You Cookbook by Colette Heimowitz.

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  • ⅓ cup virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • ⅓ cup chopped fresh basil
  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 yellow or orange bell pepper, cut into 1-inch pieces
  • 2 small zucchini, split lengthwise and cut into ½-inch-thick slices
  • 16 small cherry tomatoes
  • 8 (12-inch) bamboo skewers


  1. Combine oil, lemon juice, lemon zest, garlic, mustard, salt, pepper, and basil in a large bowl. Stir in chicken, bell pepper, zucchini, and tomatoes. Cover and refrigerate 2 hours.
  2. After chicken and vegetables have been marinating for 1½ hours, soak skewers in water for 30 minutes.
  3. Meanwhile, prepare a charcoal or gas grill for high-heat cooking or heat a grill pan until very hot.>
  4. Thread chicken and vegetables onto skewers. Grill, turning occasionally, until chicken is nicely marked and cooked through, about 10 minutes. Serve right away.

Serves: 4

Nutrition (per serving): 360 calories, net carbs: 7 g, total carbs: 9 g, fiber: 2 g, protein: 41 g, fat: 17 g

From The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc. Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.

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