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5.0 from 21 votes

Rosemary Chicken Skewers

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: American

Ingredients

  • 1 packages of 2 O Organics Free Range Boneless Skinless Chicken Breasts a pound to a pound and a quarter
  • 1 12- ounce bottle Signature SELECT Tzatziki Cucumber Dressing
  • 8 sturdy sprigs of fresh rosemary about 12 inches long
  • 1/2 red onion cut in 1 1/2 inch chunks
  • 1 small zucchini sliced into 1 inch rounds
  • 1 small yellow squash sliced into 1 inch rounds
  • 1 small Japanese eggplant sliced into 1 inch rounds
  • about 8 small potatoes pre-steamed or roasted
  • 2-3 bell peppers assorted colors, cut into 1 1/2 inch pieces
  • 8 cherry tomatoes

Instructions

    Cup of Yum
  1. Cut the chicken breasts into even 1 1/2 inch chunks. Put them in a bowl or a zip lock baggie and toss with 1/2 cup of the tzatziki dressing. Make sure all of the chicken is coated, and add more dressing if necessary. Seal and refrigerate for an hour, or up to overnight.
  2. Soak the rosemary stems in cold water while you prep your ingredients.
  3. Thread the rosemary with the chicken and vegetables, starting at the bottom of the stem and threading upward. You can use a metal or wooden skewer to pierce holes in the chicken and veggies first to make it easier to get it onto the rosemary.
  4. Grill for about 5 minutes per side, or until the chicken id done through and registers 165F on an instant read thermometer.
  5. Serve right away, with more dressing on the side for dipping or drizzling.

Notes

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  • Use your favorite salad dressing for the marinade, it can be creamy or vinaigrette style.
  • Use skinless boneless thighs if you prefer dark meat.
  • You can make your own homemade tzatziki sauce for dipping,