Rosemary Chicken Skewers

Back to Main Story: Scrumptious seasonal delights 

(makes 6-8 skewers)

  • 4 chicken breasts
  • 8 rosemary sprigs
  • ½ red onion (optional)
  • ½ red pepper (optional)
  • Pinch cumin
  • Pinch smoked paprika
  • Pinch coriander
  • Salt and pepper to taste
  • 1/4 cup olive oil

Cut chicken and vegetables in one-inch pieces.
Remove all the pines off the rosemary sprigs, leaving some at the top of the skewer for presentation. Chop up the pines for marinade.
Combine all the herbs, spices, seasoning and oil in a bowl/bag with the cut chicken, marinade overnight. Even better vacuum packed.
Use the rosemary sprigs as skewers and alternate pepper and onion between four pieces of chicken per skewer.

Sear the chicken in a hot skillet or on the grill, browning the meat before finishing in a 350F oven for 10 mins.

Serve with your choice of dipping sauce as an appetizer. We recommend Tzatziki.