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Rosemary Chicken & Pepper Skewers

11 Jul

 As I was walking through a grocery store the other day, I remembered something I saw in a magazine awhile back.  It was an idea to use rosemary sprigs as a skewer.  I found rosemary that was a slightly “woody” and decided to turn my chicken breasts and bell peppers into kabobs!  This was so easy and as the chicken and vegetables are heated, the delicious rosemary permiates every single bite!  I will warn you though that it works best to make a small “x” in the middle of the bell peppers to keep them from splitting as you thread them onto the rosemary skewers.  I did manage to do this with a few mushrooms, but they proved to be too much and not worth the effort.  Also try to make sure that the vegetables and meat are cut to the same size so that the entire skewer will cook evenly.  As soon as the meat is no longer translucent and the temperature reaches 165 degrees they are ready to eat!

Rosemary Chicken & Pepper Skewers

  • 1- 12 ounce marinated chicken breast from the meat counter of your grocery store.  (I used greek flavored)
  • 2 bell peppers, any color, cut into 1-2 inch squares
  • 8 rosemary sprigs

Directions:

Cut chicken into 1-2 inch cubes, set aside.  Starting with chicken, thread the meat and vegetables onto the rosemary, leaving 1.5 inches on each end.  Repeat until all rosemary, chicken, and vegetables are used.  Grill medium high heat for 5 mintues on each side, or about 10 minutes total.  Enjoy!

 

 

 

 

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