Easy. Delicious. Made for sunny days. Two crowd-pleasing dinners your family will actually ask for again.
Hot days call for dinners that don’t require standing over a stove for an hour.
These two recipes — Grilled Chicken Veggie Kabobs and Shrimp Avocado Pesto Pasta — are exactly what summer weeknight dinners should look like.
Fresh ingredients. Big flavor. Done fast.
The kabobs go on the grill and come off with those gorgeous char marks that make even a Tuesday feel like a backyard party. The pasta is creamy, herby, loaded with shrimp and avocado, and comes together in under 30 minutes.
And here’s the part nobody tells you: both of these actually taste better the next day. So if you’re someone who meal preps, you’re going to love what’s coming.
What You’ll Need
For the Grilled Chicken Veggie Kabobs
Kabob Ingredients (serves 4):
- 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
- 1 medium zucchini, sliced into ½-inch rounds
- 1 red bell pepper, cut into 1.5-inch chunks
- 1 yellow bell pepper, cut into 1.5-inch chunks
- 1 red onion, cut into 1.5-inch chunks
- 1 cup cherry tomatoes, whole
- 2 lemons (1 for marinade, 1 for serving)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil or parsley, chopped (for garnish)
- 8–10 wooden or metal skewers
For the Shrimp Avocado Pesto Pasta
Pasta Ingredients (serves 4):
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup store-bought or homemade basil pesto
- 3 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- 1 lemon, juice and zest
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- ¼ cup grated Parmesan (optional but highly recommended)
Tools Required
- Grill or grill pan (for kabobs)
- 8–10 wooden or metal skewers
- Large mixing bowl (for marinade)
- Sharp knife and cutting board
- Tongs
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Colander
- Microplane or zester (for lemon zest)
- Serving platter
If using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn.
Pro Tips
Five things that make a real difference:
- Marinate the chicken for at least 2 hours. Overnight is even better. The lemon juice breaks down the protein just enough to keep the chicken incredibly juicy on the grill. Don’t rush this step.
- Cut everything the same size. This sounds obvious but it’s the most skipped step. Uniform pieces cook at the same rate. One big chunk of chicken next to a tiny piece of bell pepper = uneven cooking every time.
- Don’t add the avocado to the pasta while it’s hot. Let the pasta cool for 2–3 minutes off the heat before tossing in the avocado. Otherwise it turns brown and mushy. You want it chunky and bright green.
- Pat the shrimp dry before cooking. Wet shrimp steams instead of sears. Dry shrimp gets that golden, slightly crispy edge. It takes 10 extra seconds and it’s completely worth it.
- Pull the chicken off the grill at 160°F, not 165°F. It carries over to the safe temperature while resting. This is the difference between juicy chicken kabobs and dry ones.
How to Make the Grilled Chicken Veggie Kabobs
Step 1: Make the marinade
In a large bowl, whisk together 3 tablespoons olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the chicken cubes and toss to coat well.
Cover and refrigerate for at least 2 hours (up to 24 hours).
Step 2: Prep the vegetables
Cut zucchini, bell peppers, and red onion into roughly equal 1.5-inch pieces.
Leave cherry tomatoes whole.
Step 3: Build the skewers
Thread skewers alternating chicken and vegetables: chicken, zucchini, bell pepper, onion, cherry tomato. Repeat.
Don’t pack them too tightly — a little space between pieces helps them cook evenly.
Step 4: Grill
Preheat grill to medium-high (about 400°F).
Grill kabobs for 10–12 minutes total, turning every 3–4 minutes, until chicken is cooked through and vegetables have light char marks.
Step 5: Rest and serve
Let kabobs rest for 3 minutes off the grill.
Squeeze fresh lemon over the top, garnish with chopped basil or parsley.
Serve immediately on a platter.
How to Make the Shrimp Avocado Pesto Pasta
Step 1: Cook the pasta
Bring a large pot of salted water to a boil.
Cook spaghetti or linguine according to package directions until al dente.
Reserve ½ cup pasta water before draining. Drain and set aside.
Step 2: Cook the shrimp
Pat shrimp completely dry with paper towels.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don’t overcrowd the pan — cook in batches if needed.
Remove shrimp and set aside.
Step 3: Build the sauce
In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and minced garlic.
Sauté 30 seconds until fragrant. Add pesto, lemon juice, lemon zest, and red pepper flakes.
Stir to combine, then add drained pasta and toss to coat.
Add splashes of reserved pasta water as needed to loosen the sauce.
Step 4: Finish and assemble
Remove pan from heat. Add diced avocado, halved cherry tomatoes, and cooked shrimp.
Toss gently — you don’t want to mash the avocado.
Season with salt and black pepper to taste.
Step 5: Serve
Plate immediately and top with fresh basil leaves and Parmesan if using.
Serve with extra lemon wedges on the side.
Substitutions and Variations
| Original | Swap It For |
|---|---|
| Chicken breast | Shrimp, salmon, or halloumi (for a vegetarian kabob) |
| Spaghetti | Zucchini noodles or gluten-free pasta |
| Basil pesto | Sun-dried tomato pesto or avocado pesto |
| Shrimp in pasta | Grilled chicken, scallops, or chickpeas |
| Parmesan | Nutritional yeast (dairy-free) |
| Red onion on kabobs | Mushrooms or eggplant |
Variation ideas:
- Add a drizzle of tzatziki alongside the kabobs for a Mediterranean feel
- Toss a handful of arugula into the pasta right before serving for a peppery bite
- Make the kabobs with salmon instead of chicken — use the same marinade, reduce grill time to 8 minutes total
Make Ahead Tips
- Kabob marinade: Make it up to 24 hours ahead, store chicken in marinade in the fridge.
- Cut vegetables for kabobs: Prep and store in an airtight container in the fridge up to 24 hours ahead.
- Pesto pasta sauce base: Mix the pesto, lemon juice, and lemon zest ahead of time. Store covered in the fridge for up to 2 days.
- Cooked shrimp: Cook ahead and refrigerate for up to 24 hours. Toss cold into the pasta or reheat briefly.
- Fully assembled pasta: Make it up to 4 hours ahead without the avocado. Add avocado fresh right before serving.
Nutritional Breakdown (Per Serving)
Grilled Chicken Veggie Kabobs (2 skewers)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 13g |
| Fiber | 3g |
| Sodium | ~380mg |
Shrimp Avocado Pesto Pasta (1 serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 28g |
| Carbohydrates | 52g |
| Healthy Fat | 22g |
| Fiber | 6g |
| Sodium | ~490mg |
Both recipes are naturally gluten-adaptable and high in protein. The avocado in the pasta adds heart-healthy monounsaturated fats, which is actually part of why this dish feels so satisfying without being heavy.
Meal Pairing Suggestions
These work great together as a full summer spread, or on their own with:
- Kabobs: Serve over a simple cucumber tomato salad, rice pilaf, or warm pita bread
- Pasta: Pair with crusty garlic bread and a light green salad with lemon vinaigrette
- For a full dinner party menu: Start with a cold gazpacho, serve both dishes family style, finish with a store-bought lemon sorbet
Both pair really well with a chilled glass of white wine (Sauvignon Blanc or Pinot Grigio) or sparkling water with sliced cucumbers and mint.
Leftovers and Storage
Chicken Kabobs:
- Slide chicken and veggies off skewers and store in an airtight container in the fridge.
- Good for up to 3 days.
- Reheat in a skillet over medium heat or in the oven at 350°F for 8–10 minutes.
- Great sliced into a wrap or grain bowl the next day.
Shrimp Avocado Pesto Pasta:
- Store without the avocado for best results — avocado browns in the fridge even mixed into pasta.
- Pasta base keeps for up to 2 days in the fridge.
- Reheat gently in a skillet with a splash of water or olive oil over low heat.
- Add fresh diced avocado after reheating.
FAQ
Can I make the kabobs in the oven if I don’t have a grill? Yes. Place skewers on a foil-lined baking sheet and broil on high for 10–12 minutes, turning halfway through. You won’t get grill marks, but the flavor is still excellent.
My shrimp turned rubbery. What happened? They were overcooked. Shrimp cooks incredibly fast — 1 to 2 minutes per side is genuinely all it needs. The moment they turn fully pink and curl into a C shape, they’re done. An O shape means they went too long.
Can I use frozen shrimp? Absolutely. Thaw them fully in cold water for about 15 minutes, then pat completely dry before cooking.
The avocados I have are not ripe yet. Can I still make this? Not ideal for the pasta. Unripe avocado is hard and flavorless. Leave them out at room temperature for 1–2 days until they give slightly when pressed near the stem.
How do I keep the pasta from sticking while it sits? Toss it with a tiny drizzle of olive oil immediately after draining. This keeps it from clumping while you finish the rest of the dish.
Can kids eat both of these? Yes. For younger kids, skip the red pepper flakes in the pasta and pull the cherry tomatoes off the kabob skewers before serving. Both are very family-friendly otherwise.
What if I want to make this for a bigger crowd? Both recipes scale easily. For 8 people, simply double all ingredients. The kabobs may need to be cooked in two batches depending on grill space.
Wrapping Up
These two dinners are exactly what summer should taste like.
The kabobs have that smoky, charred thing going on that makes everyone stop mid-bite. The pasta is fresh and creamy in a way that somehow feels light even though it’s completely filling.
Neither one requires anything fancy. Just good ingredients, a little bit of time, and a warm evening to enjoy them.
Give one (or both 👀) a try this week, and drop a comment below letting me know how it went. Did the whole family love the pasta? Did your kabobs turn out perfectly charred? Any questions at all — leave them below and I’ll answer every one. 🍋
