Summer Basil Chicken and Shrimp Kabobs on a metal sheet pan with grass in the background (with logo overlay)

Summer Basil Chicken and Shrimp Kabobs

Summertime means grilling, and grilling often means kabobs for us. This recipe uses a sweet basil oil for a flavorful variant on kabobs. 

In the summertime, we love to grill. And even though September is around the corner, living in South Texas means it’s still really hot. We really only get a couple months of cold weather, which means we get to grill almost year-round. Kabobs are one of the best meals for us to grill because we can customize them to what each of us likes.

This recipe is a little different than the usual marinade we use, but it was a perfect summer meal. The basil gave it that sweet summertime flavor, and the veggies are all those that are in season right now. I like to try to eat the foods in season because they are usually a bit cheaper and easier to find.

I found the original recipe from a copy of Southern Living that I have, but of course we changed it slightly to what we prefer (and what I could find in store). Unfortunately, the heat has been so hard on our garden lately, that almost all the herbs and vegetables have started bolting or dying off. The day I went shopping, the produce was very picked over so I had to improvise on a few of the vegetables.

Step by Step

The recipe originally called for 2 red peppers, and 2 yellow peppers. I had to make changes in store based on what was available and bought one huge red pepper and two small yellow peppers. I also bought some fresh basil, since we don’t have any growing in the herb garden right now, but then completely forgot I had it and used the basil from the spice drawer. Oh well, it was still tasty either way.

I started by cutting up all the vegetables, while Justin got the chicken cut up (I hate touching raw chicken and always try to delegate that task to him!). Remember, you want to make sure the pieces stay large enough to be able to put on a skewer. If the pieces are cut too small, whether the veggies or the meat, they will fall off the skewer either while you are assembling or while you are grilling. For Christmas, I was given these flexible cutting mats, and they are awesome!

If you are using wooden skewers, make sure to start soaking those as soon as possible. You want them to soak for about 20 minutes prior to building the kabobs. A few years ago we bought some metal skewers and love them. We aren’t wasting so much since they are reusable, and we don’t have to worry about any bits of wood getting in the food.

Once everything is cut up, start building the skewers. We tried to evenly distribute the vegetables and meat across all the skewers. Here’s where the customization comes in. If you have someone who doesn’t like onions, you can make them a couple of kabobs without onion. Or if another really likes zucchini, you can double it up on theirs. Kabobs are so versatile, they are great for making individual ones how each person prefers.

After building the kabobs, mix together the ingredients for the basil. This is done by mixing olive oil, basil leaves, balsamic vinegar, salt, and pepper in a food processor or blender until it’s thoroughly mixed together. If you are using dried crushed basil, you can whisk it together in a bowl.

After the kabobs are built, brush the basil mixture on then it’s time to grill! We set our grill to medium heat and put the kabobs on to cook. Grilling is Justin’s domain, so I can’t tell you too much about that process, but I know he was flipping them every now and then to make sure all sides were cooked evenly.

We served ours with some watermelon, another perfect summer food. The combination was actually really good because the watermelon is also sweet, so the two flavors went together well


Summer Basil Chicken and Shrimp Kabobs on a metal sheet pan with grass in the background

Summer Basil Chicken and Shrimp Kabobs

Summertime means grilling, and grilling often means kabobs for us. This recipe uses a sweet basil oil for a flavorful variant on kabobs. 
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: Main Dish
Cuisine: American
Keyword: basil, chicken, grill, kabobs, shrimp
Servings: 8
4 from 1 vote


  • 2 lbs chicken breasts (boneless, skinless)
  • 12 oz shrimp (medium, uncooked)
  • 2 red peppers
  • 2 green peppers
  • 1 red onion
  • 1 zucchini
  • 2 tbsp basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper


  • If using wooden skewers, soak in water
  • Thaw shrimp
  • Dice chicken and vegetables into one-inch pieces
  • Build skewers as desired, mixing vegetables with meat
  • Heat grill to medium heat
  • Grill kabobs until chicken is cooked through
  • Combine basil, vinegar, oil, salt, and pepper in a blender or food processor until combined
  • Brush basil mixture over kabobs
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Nutrition Facts
Summer Basil Chicken and Shrimp Kabobs
Amount Per Serving
Calories 378 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Cholesterol 179mg60%
Sodium 758mg32%
Potassium 652mg19%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 33g66%
Vitamin A 1160IU23%
Vitamin C 70.5mg85%
Calcium 79mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Summer Basil Chicken and Shrimp Kabobs

55 thoughts on “Summer Basil Chicken and Shrimp Kabobs”

  1. You get to grill all year? Now you’re just making me jealous 🙂 These look amazing! We still have a few weeks of BBQ weather left (hopefully!) so there’s still time for some delicious kabobs!

  2. Those kabobs looks so bright and beautiful. And the food looks absolutely delicious that you have here. I love good kabobs and the balsamic sounds like a perfect combination as a dressing for it.

  3. I love your guides. I’ve never been a great cook and I’m lucky most of them have turned out fine, but I’m hopeful your posts will turn me into an exceptional cook.

  4. Amanda @ All Day Active Life

    Those kebab skewers look amazing! What a great marinade to add to them. I’m so glad grilling season is finally here!


    This sounds like a fantastic summer recipe. It’s nice and healthy too which I love and something I know my husband and I would enjoy.

  6. Whenever we have a very hot summer (we don’t usually) I would cook only outdoors!! I got and Outdoorchef grill, and have it in the balcony but I’m always looking for new delicious recipes and this one, my friend is totally AWESOME!! I love that marinade!

    1. We always have hot summers. I live in south Texas right now and grew up in south Florida. Yesterday was 87 but “feels like” 97 already. It almost gets too hot to enjoy the outdoors in August. But, we still love to grill as much as we can!

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