Garlic Chicken Kabobs on Rosemary Skewers
Elevate your grilling game with these irresistible Garlic Chicken Kabobs on Rosemary Skewers! This recipe combines juicy, marinated chicken breast with the bold, aromatic flavor of fresh rosemary, which doubles as natural skewers, infusing the meat with its earthy essence. A zesty marinade made with garlic, olive oil, lemon juice, honey, and a hint of red pepper flakes ensures every bite is packed with vibrant, savory goodness. With just 30 minutes of prep time and a quick 12-minute cook on the grill, these kabobs are perfect for weeknight dinners or summer gatherings. Serve them hot with a garnish of fresh lemon juice or rosemary sprigs for a stunning presentation that tastes as amazing as it looks. Whether you're hosting a barbecue or simply craving a healthy, flavorful meal, these rosemary chicken skewers are guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds Chicken breast
- 8 large Fresh rosemary sprigs
- 4 large Garlic cloves
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
If using fresh rosemary sprigs as skewers, strip the leaves off the bottom two-thirds of each sprig, leaving the top leaves intact for garnish. Use a knife to sharpen the bare end of the stalks if necessary for easier threading. Set aside.
Cut the chicken breasts into 1 to 1.5-inch cubes and place them in a large bowl.
In a small bowl, finely mince the garlic cloves. Combine the garlic with olive oil, lemon juice, honey, dried oregano, salt, ground black pepper, and red pepper flakes. Mix well to create the marinade.
Pour the marinade over the chicken pieces, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours for maximum flavor.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the prepared rosemary sprigs. Be gentle to avoid breaking the sprigs.
Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has light grill marks. The internal temperature should reach 165°F (74°C).
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Garnish with a squeeze of fresh lemon juice or sprinkle some fresh rosemary leaves on top, if desired. Serve hot.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 18.0 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
