Introduction
Garlic Parmesan Chicken and Zucchini Wedding Skewers are an elegant yet fuss‑free addition to any celebratory spread. Lean cubes of chicken are cloaked in a garlicky Parmesan marinade, then alternated with ribboned zucchini for a vibrant, keto‑friendly bite that suits both intimate receptions and grand buffet tables. Whether kissed by grill flames or roasted in the oven, these skewers stay juicy, flavorful, and photo‑ready—exactly what every big‑day menu deserves.
Origin and Cultural Significance
Skewered meats trace their roots across countless cultures—from Greek souvlaki to Japanese yakitori—where communal eating and celebratory gatherings intertwine. These wedding‑ready skewers draw inspiration from Italian‑American banquet fare, where Parmesan, garlic, and fresh garden produce reign supreme. Marrying rustic Mediterranean flavors with modern low‑carb sensibilities, they symbolize abundance, health, and the joy of sharing good food with loved ones on life’s most memorable day.
Unique Ingredients and Flavors
The star trio—garlic, Parmesan, and zucchini—creates a harmonious tapestry of savory depth, nutty umami, and garden‑fresh brightness. Finely grated Parmesan melts into the olive‑oil marinade, enveloping each chicken cube in a savory crust, while zucchini ribbons deliver a tender‑crisp contrast and a pop of emerald color. A whisper of lemon and Italian herbs lifts the palate, ensuring every bite feels light yet indulgent.
Cooking Techniques
Threading delicate zucchini ribbons beside solid chicken cubes requires a gentle hand and a touch of artistry—think of lacing green silk between white pearls. Grilling imparts smoky char lines perfect for outdoor receptions, while oven‑baking offers a weather‑proof alternative that keeps caterers calm and timelines tight. Resting the skewers post‑cooking locks in juices, guaranteeing succulent morsels throughout the celebration.
Garlic Parmesan Chicken and Zucchini Wedding Skewers
Description
These Garlic Parmesan Chicken and Zucchini Wedding Skewers deliver crowd‑pleasing flavor in a low‑carb, high‑color package—perfect for buffet platters or passed hors d’oeuvres.
Ingredients for Garlic Parmesan Chicken and Zucchini Wedding Skewers
Skewer Ingredients
Marinade Ingredients
Instructions
Preparing the Ingredients
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Prepare the Skewers
Use metal or soaked wooden skewers.
Soak wooden skewers in water for at least 30 minutes to prevent burning. -
Marinate the Chicken
In a large bowl, whisk olive oil, Parmesan, minced garlic, lemon juice, Italian seasoning, salt, and pepper until combined. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 12 hours) to infuse maximum flavor.
Longer marination deepens flavor but do not exceed 12 hours to prevent mushy texture. -
Ribbon the Zucchini
Using a vegetable peeler or mandoline, shave zucchini into long, flexible ribbons. Pat dry with paper towels to remove excess moisture and set aside.
Dry ribbons sear better and prevent watery platters.
Assembling the Skewers
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Thread Chicken and Zucchini
Fold a zucchini ribbon into a loose "S" shape; thread onto a skewer, followed by a marinated chicken cube. Repeat the pattern, leaving a small gap between pieces for even cooking. Continue until each skewer is filled, ending with zucchini for a neat finish.
Handle zucchini gently to avoid tearing; over‑packed skewers cook unevenly.
Cooking the Skewers
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Grill or Bake
• Grill: Preheat grill to medium‑high (about 400°F). Oil grates lightly. Grill skewers for 5–6 minutes per side, turning once, until chicken reaches an internal temperature of 165°F.
• Bake: Preheat oven to 400°F. Arrange skewers on a parchment‑lined sheet. Bake 10–12 minutes, turning halfway, until chicken is cooked through and lightly golden.
A quick broil blast in the final minute adds extra color; monitor closely to avoid burning the zucchini edges. -
Rest and Serve
Transfer cooked skewers to a platter and tent loosely with foil for 5 minutes to allow juices to redistribute. Serve warm or at room temperature, garnished with extra Parmesan shavings if desired.
Resting keeps chicken moist—a crucial step on a busy buffet line.
Note
- Swap zucchini with yellow summer squash ribbons for a two‑tone presentation.
- For dairy‑free guests, replace Parmesan with nutritional yeast and skip the broil.
- Mini bamboo picks turn the recipe into bite‑sized canapés for cocktail hour.
- Double the marinade and reserve half (untouched by raw chicken) as a drizzle for serving.
- Add a pinch of red pepper flakes to the marinade for subtle heat.
- If prepping a day ahead, skewer ingredients and refrigerate covered; bring to room temperature 20 minutes before cooking.
- Stainless‑steel skewers conduct heat inward, shaving a minute off cooking time—handy for large batches.
