Rosemary Chicken Skewers
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Main Course
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Cuisine
American
Rosemary Chicken Skewers
Description
This recipe for Rosemary Chicken Skewers uses boneless, skinless chicken breasts marinated in a tzatziki cucumber sauce to keep the meat moist and flavorful. The chicken pieces are alternated with a variety of vegetables threaded onto sturdy rosemary stems, which lend their aroma during grilling. The vegetables include bell peppers, zucchini, yellow squash, Japanese eggplant, red onion, cherry tomatoes, and small pre-steamed or roasted potatoes, creating a colorful and textured skewer.
Grilling takes around five minutes per side until the chicken reaches an internal temperature of 165°F, ensuring it is safely cooked but still juicy. The rosemary sprigs act as natural skewers, imparting subtle herbal notes. Serving the skewers immediately, with additional tzatziki on the side, complements the savory, fresh flavors and enhances moisture.
This dish works well as part of a casual outdoor meal or served alongside salads or grains for a balanced dinner. The marinade can be adapted to other dressings, and chicken thighs can be substituted for more flavor if preferred.
The original notes suggest that marinades can be creamy or vinaigrette-style salad dressings, and homemade tzatziki can be used for dipping. Using skinless, boneless dark meat is an option, and soaking the rosemary stems in water before threading helps prevent burning on the grill.
Ingredients
- 1 chicken breast a pound to a pound and a quarter, packages of 2, O Organics Free Range, boneless skinless
- 1 12- ounce tzatziki cucumber dressing Signature SELECT, bottle
- 8 rosemary about 12 inches long, sturdy sprigs of fresh
- 1/2 red onion cut in 1 1/2 inch chunks
- 1 zucchini sliced into 1 inch rounds, small
- 1 yellow squash sliced into 1 inch rounds, small
- 1 Japanese eggplant sliced into 1 inch rounds, small
- potato pre-steamed or roasted, about 8, small
- 2-3 bell pepper assorted colors, cut into 1 1/2 inch pieces
- 8 cherry tomato
Instructions
- 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.
- Soak the rosemary stems in cold water while you prep your ingredients.
- 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.
- Grill for about 5 minutes per side, or until the chicken id done through and registers 165F on an instant read thermometer.
- Serve right away, with more dressing on the side for dipping or drizzling.
Notes
- The chicken can be marinated in various salad dressings, creamy or vinaigrette styles, to suit your taste.
- Skinless, boneless thighs can replace breast meat for a darker, more flavorful option.
- Homemade tzatziki sauce works well as a dipping sauce alongside the skewers.
User Reviews
Overall Rating
5
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