Skip to Content

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

Lemon-Rosemary Chicken Kebabs

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

I love marinating small pieces of chicken like in these kebabs because it doesn't take long to gain flavor, and then they cook quickly.

Ingredients

  • 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

Instructions

  1. 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.
  2. Cut chicken into 1 1/2 inch chunks. Add chicken to the lemon juice mixture and let soak for 20 minutes.
  3. Meanwhile, prepare skewers by soaking in water for 30 minutes (if using wooden skewers) and preheat grill.
  4. Remove chicken from lemon-rosemary brine. Toss with olive oil, garlic, and pepper. Thread skewers with the chicken.
  5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 219Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 3258mgCarbohydrates 15gFiber 3gSugar 9gProtein 19g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

rosemary grilled potatoes
Previous
Herb-Grilled Potatoes
Next
Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

Laurel

Thursday 18th of June 2009

I made this last night! It was terrific! Definite keeper! THANKS!

Mixing Bowl Mama

Saturday 13th of June 2009

I love lemon and rosemary together....so delicious. I make something similar and love to serve it with a rosemary aioli or similar dipping sauce. Great post.

Helene

Friday 12th of June 2009

Your kabobs look terrific. It's a really nice plate with the rice & tomatoes.

angela@spinachtiger

Friday 12th of June 2009

lemon and rosemary are a favorite combination, then with the rice with cherry tomatoes...good eats.I've seen some do kabobs using rosemary spears.That would be delicious,

Tracey

Friday 12th of June 2009

This looks terrific! Like you, I've got a ton of rosemary growing that I need to use. I'll definitely try this!