Rosemary-Garlic Chicken kabobs are a summer staple for us – they’re easy, moist, and delicious. And a great main course for a Meze.
If you’re lucky and have a few kabobs left over, the chicken is great straight from the fridge on its own or atop a salad.
- 8 bamboo skewers
- 3 boneless-skinless chicken breasts, cut in large chunks
- ¼ cup olive oil
- 2 T chopped fresh rosemary – dried rosemary is not a good substitute here
- 3 large cloves garlic, minced
- ½ t fine sea salt or 1 t kosher salt
- several grinds black pepper
- Soak bamboo skewers in water for at least ½ hour to keep them from burning on the grill. (You could use metal skewers if you like)
- Combine remaining ingredients – chicken through pepper – in a large bowl. Stir to coat all sides of chicken chunks. Cover and refrigerate for at least ½ hour.
- Assemble kabobs by dividing chicken chunks and threading them on to 8 skewers. Cover skewers and refrigerate until you’re ready to grill.
- When you are ready to eat, preheat the grill to 375 degrees.
- Grill chicken for 3 minutes per side for a total of 12 to 15 minutes, or until cooked through and still moist. Serve.