Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, May 19, 2014

Grilled Rosemary Chicken Skewers

I know I've mentioned that I love grilling, especially in the summer.  Chicken on the grill is wonderful for busy weeknights because it cooks so quickly.

I also love rosemary.  I planted a small plant in our yard years ago, and we have a massive bush now.  I use it in all kinds of things, from savory dishes and breads to jelly and even cookies!

Using fresh rosemary sprigs as skewers serves two purposes:  it infuses the meat with just the right amount of rosemary flavor (too much can get overwhelming, especially with the delicate flavor of chicken breast) and provides a skewer that doesn't burn immediately - no soaking required!.

This recipe goes together in a snap, and tastes great with a fresh salad and some crusty French bread.

{If you are looking to save some time, replace the vinaigrette ingredients with bottled red wine vinaigrette and use chicken tenders to save the time spent cutting the chicken!}

Rosemary Chicken Skewers

by Susan Zentmyer
Prep Time: 20 minutes
Cook Time: 8 minutes
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1/3 cup red wine vinegar
  • 1/4 cup lemon juice
  • 10 long sturdy rosemary sprigs
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
Mix together the oil, garlic powder, oregano, basil, pepper, salt, and onion powder. Pour in the vinegar and lemon juice, and mix vigorously until well blended.

Marinate the chicken pieces in the vinaigrette for at least 15 minutes and up to 3 hours.

Leaving a bushy "top," strip the rest of the needle-shaped leaves from each rosemary sprig to make a "skewer." Thread the chicken cubes on the skewers, placing a roasted garlic clove between each two cubes. Season the skewers with pepper to taste.

Preheat the grill until very hot (if using a charcoal grill, places charcoal briquettes on one side only). Add the chicken skewers and lower heat to medium (for charcoal grill, place the skewers on the side without the briquettes).

Grill for 4 minutes on each side, until the chicken is firm. Sprinkle with additional salt and pepper. Serve immediately.
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  1. Rosemary and chicken are a perfect match! Blessings, Catherine

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