Lemon-Rosemary Chicken Kebabs

Every time I had planned to make these something came up. Bad weather. Too busy. Sick people. Especially bad weather. Our springs winds are strong and grilling just doesn’t work on a windy day. They’re also unpredictable. Now that we’re just weeks away from the official first day of summer, I’ve been able to grill more often without the weather getting in my way.

These are a variation of the Honey-Lemon-Garlic Chicken Kebabs, created out of the necessity to use some fresh garden rosemary. I love kebabs because they cook so fast. If you marinade the meat, it doesn’t take as long either because the pieces are so much smaller than a whole steak or chicken breast. I foresee lots of kebabs for us this summer.
To complete the meal, I threaded some skewers with yellow and red tomatoes, drizzled with olive oil and tossed them on the grill towards the end. We ate the chicken and tomatoes on top of a bed of long grain and wild rice medley.

Lemon-Rosemary Chicken Kebabs

a goodLife {eats} creation

  • Juice of 1 large lemon plus water to equal 2 cups liquid
  • zest of 1 lemon
  • 2 Tbs kosher salt
  • 1/4 c fresh, chopped rosemary
  • 2 large boneless skinless chicken breast
  • 2 Tbs olive oil
  • 1 tsp minced garlic
  • 1/8 tsp pepper
Combine the lemon juice, water, lemon zest, rosemary, and kosher salt in a microwave safe container. Bring mixture to a boil in the microwave, about 1-2 minutes on full power. Stir mixture until salt is dissolved and allow to steep for 20 minutes.
Cut chicken into 1 1/2 inch chunks. Add chicken to the lemon juice mixture and let soak for 20 minutes. Meanwhile, prepare skewers by soaking in water for 30 minutes (if using wooden skewers) and preheat grill.
Remove chicken from lemon-rosemary brine. Toss with olive oil, garlic, and pepper. Thread skewers with the chicken . Sprinkle with rosemary. Grill over medium-high heat until chicken is cooked through. Remove from skewers and serve over a bed of wild rice or couscous.