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.
I like to assemble these a few hours ahead of time and store them in the fridge. It’s nice to just relax with friends knowing that your main dish is ready to grill. Using even chunks of chicken helps ensures that all stay moist.
- 8 bamboo skewers
- 3 boneless-skinless chicken breasts cut in bite-size pieces
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary – dried rosemary is not a good substitute here
- 3 cloves large garlic minced
- 1/2 teaspoon fine sea salt or 1 t kosher salt
- several grinds black pepper
Soak bamboo skewers in water for at least 1/2 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 1/2 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°F.
Grill chicken for 3 minutes per side for a total of 12 to 15 minutes, or until cooked through and still moist. Serve.