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Rosemary and Garlic Chicken Kabobs are tender, juicy and deeply flavorful – a huge hit at any BBQ. And they’re so simple to prepare with just chunks of chicken breast, olive oil, garlic, fresh rosemary, salt and pepper (just as I love to use for Grilled Lamb Chops!). Put the kabobs on the grill and in 15 minutes you’ll be serving dinner!
Table of Contents
Tried and True Grill Recipes
I have a handful of grill recipes that I return to year after year (and in the colder months I make these chicken kabobs in the oven): Spicy Grilled Shrimp, Carne Asada, Lamb Kabobs, Grilled Chicken Thighs, Grilled Green Beans, Mexican Street Corn, Grilled Bacon Wrapped Asparagus and these chicken kabobs with rosemary and garlic. The common thread among these recipes is that they’re simple and quick to prepare and, more importantly, entirely reliable. When we have friends over or head out to a BBQ or picnic, put your money on it that I’ll have made one (or more!) of these.
Pairing Suggestions
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 ensure that all stay tender and juicy. And, if you’re lucky and have a few kabobs left over, the chicken is great straight from the fridge on its own, with Grilled Cauliflower Steaks, Corn Salad, Zucchini Salad, Watermelon and Arugula Salad, or atop Greek Salad, Greek Quinoa Salad, Greek Farro Salad, Kale and Quinoa Salad or Tabouli Salad (or Quinoa Tabbouleh Salad).
Rosemary Garlic Chicken Kabobs
Video
Ingredients
- 8 bamboo skewers or metal skewers
- 2 pounds boneless-skinless chicken breasts cut in bite-size pieces
- 1/4 cup olive oil
- 2 tablespoons minced fresh rosemary dried rosemary is not a good substitute here
- 3 large cloves garlic minced
- 1 teaspoon kosher salt
- several grinds black pepper
Instructions
- Soak bamboo skewers in water for at least 15 minutes 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.
- Assemble kabobs by dividing chicken chunks and threading them evenly onto 8 skewers. Cover skewers and refrigerate until you’re ready to grill.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now one of my favorite recipes for the grill. Even made it camping and it was awesome the next day to snack on while still cold. I added a bit more rosemary and garlic because the more the merrier! Thanks so much!!
That’s awesome, Carly! Love that you made it while camping. We eat the leftovers cold too – great on salads the next day!
Can you bake in oven instead of grilling?
Hi Connie! I haven’t made these in the oven, but you absolutely can. I would arrange them on a foil lined baking sheet and bake for 15 to 20 minutes at 400หF until cooked through and then broil the top for about 2 minutes to give them some color. If you decide to try this, let me know how it goes!
Rosemary and garlic make one of the most delicious combos ever. And when they meet chicken, all 3 make an unbeatable dish. Love this succulent and flavorful skewers, Marissa!
Thank you, my friend!
I’m a sucker for a good kabob recipe! Not only are they fun to serve, but they are so darned easy to make and grill. The rosemary + garlic combination here sounds amazing! I hope you have a great 4th filled with all sorts of delicious grilled food! ๐
Thank you! And, yes, maybe filled with a bit too much delicious grilled food, but it was great! ๐ I hope yours was fun too, David!
Marissa – your Chicken Kabobs were spot on tonight. We had a family get together and everyone enjoyed. Easy, Quick, and Tasty! Thanks for your timely recipe.
You always know how to make my day, Tom! I love to hear that you and your family enjoyed these!
These are perfect for weekend BBQ’s Marissa! I love garlic added to meat-the more the better! ๐
I agree, Lorraine! Is there such a thing as too much garlic? ๐
Hi Marissa. These sound delicious! I use quite a bit of fresh rosemary, on chicken, pork and lamb. It is such a fragrant herb. If someone came out with rosemary perfume I would probably buy it!I I would probably use thigh meat just because that’s our favorite. These would be great with your wedge salad. Happy 4th to you and Keith!
Hi Dorothy. ๐ I think you may be on to something there with rosemary perfume! When it comes to shampoos, lotions, etc. I’m all about citrus and herb scents – not much for florals. I hope that you have a very Happy 4th too. xo