Rosemary Chicken Skewers ~ tender chunks of tzatziki marinated chicken and a rainbow of veggies threaded onto fragrant sprigs of fresh rosemary ~ can you say delish?
* Today I’m partnering with Pavilions
rosemary chicken skewers on the grill!
The end of summer is filled with so many ‘lasts‘…the last ripe peach, the last great ear of corn, the last day of vacation, the last barbecue of the season…if you’re not careful it can become downright depressing! The end of summer is also filled with lots on our to do lists. Back to school, back to work, it gets so busy that I sometimes forget to drink it all in. I even forgot to visit my farmer’s market this weekend, and that’s been a ritual all summer long. Luckily I’ve got a Pavilions nearby and I was able to pick up everything I need for our family barbecue ~ hopefully it won’t be our last!
grab veggies in a rainbow of colors
The produce section at Pavilions actually gave my farmers market a run for its money, I was able to find lots of color for my skewers, including purple bell and Japanese shishito peppers! One stop shopping is so important when the schedule is filled up, and I always appreciate it when I don’t have to hunt down a stray ingredient. In this case I wanted every color of the rainbow, and I got it.
make sure your chicken is organic!
After great produce, the other thing I look for in a grocery store is good quality meat and fish. I am super picky about the chicken I buy, and I’ve gone way out of my way to buy the best. I love that Pavilions’ O Organics® line has made buying organic affordable and convenient ~ I don’t have to make a special trip to a health food store, or spend my ‘whole paycheck’ 😉 My O Organics® Free Range Boneless Skinless Chicken Breasts have been raised on vegetarian feed, with no added hormones or antibiotics. I cut them in nice big chunks for my rosemary skewers.
The secret to great chicken on the grill is the marinade. A marinade infuses flavor into the meat, and keeps it moist on the grill so it can cook through without drying out. Even as little as 15 minutes will make a difference.
a great salad dressing makes a convenient marinade for chicken
Do you ever go to the grocery store without a plan? I do it all the time, I like to be spontaneous and open to new ideas. Today I found my inspiration in an unlikely place ~ the salad dressing aisle at my local Pavilions. Signature SELECT™ Tzatziki Cucumber Dressing is perfect for marinating the chicken, and it can do double duty as a dipping sauce. It’ll give my skewers a Mediterranean/Greek vibe that’s perfect for a sultry end of summer barbecue, and I don’t have to bother with making anything from scratch when I really want to be outside soaking up the last bit of summer.
these chicken skewers can go on the grill, on the stove top, or under the broiler
The great thing about this recipe is that you can enjoy it all year round, even after you’ve put your grill to bed for the year. I use my stove top grill pan, or even my broiler to get nice color on the skewers. The wonderful woodsy flavor of rosemary really does flavor these skewers, so I recommend trying to track some down.
how to make rosemary skewers
- Buy or cut long, sturdy stems of fresh rosemary. (They don’t necessarily need to be straight, or long, so use what you can find and get creative.)
- Soak the rosemary in cold water for an hour. This helps prevent the herbs from burning on the grill.
- Thread your meat and veggies onto the rosemary stems, starting at the BOTTOM. The rosemary needles grow upward, so this way everything will glide on. If necessary, pre-poke holes in your meat and veggies with a metal skewer to make threading easier.
- Grill as normal. The rosemary will get toasty and fragrant.
- You don’t have to live in the South of France to grow your own rosemary, it’s a hardy evergreen that grows all over the US. Here’s how.
No rosemary?
If you don’t have a big rosemary bush in your yard, you can use regular metal skewers. I suggest flat or twisted metal skewers to keep the food stable when you turn them, for even cooking and no rogue cherry tomatoes.
how to serve rosemary chicken skewers
Allow 2 skewers per person.
Serve over rice, couscous, quinoa, or low carb greens.
Add a simple side salad and you’re good to go.
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Rosemary Chicken Skewers
Ingredients
- 2 Boneless Skinless Chicken Breasts, a pound to a pound and a quarter
- 12 ounce bottle Signature SELECT Tzatziki Cucumber Dressing
- 8 sturdy sprigs of fresh rosemary, about 12 inches long
- 1/2 red onion, cut in 1 1/2 inch chunks
- 1 small zucchini, sliced into 1 inch rounds
- 1 small yellow squash, sliced into 1 inch rounds
- 1 small Japanese eggplant, sliced into 1 inch rounds
- about 8 small potatoes, pre-steamed or roasted
- 2-3 bell peppers, assorted colors, cut into 1 1/2 inch pieces
- 8 cherry tomatoes
Instructions
- Cut the chicken breasts into even 1 1/2 inch chunks. Put them in a bowl or a zip lock baggie and toss with 1/2 cup of the tzatziki dressing. Make sure all of the chicken is coated, and add more dressing if necessary. Seal and refrigerate for an hour, or up to overnight.
- Soak the rosemary stems in cold water while you prep your ingredients.
- Thread the rosemary with the chicken and vegetables, starting at the bottom of the stem and threading upward. You can use a metal or wooden skewer to pierce holes in the chicken and veggies first to make it easier to get it onto the rosemary.
- Grill for about 5 minutes per side, or until the chicken id done through and registers 165F on an instant read thermometer.
- Serve right away, with more dressing on the side for dipping or drizzling.
Notes
- Use your favorite salad dressing for the marinade, it can be creamy or vinaigrette style.
- Use skinless boneless thighs if you prefer dark meat.
- You can make your own homemade tzatziki sauce for dipping,
Sides to go with chicken skewers
Pico de Gallo Salad
Pico de gallo salad is like your favorite pico but chunkier and crunchier ~ it’s fresh, healthy, and fits right in with everything you’re loving this summer.
Fresh Corn Salad
Fresh corn salad with crisp radishes, sweet snap peas, and tender asparagus is a summer side you’ll want to eat straight from the bowl.
Chopped Italian Salad Recipe
This Chopped Italian Salad is crisp, colorful, and loaded with classic Mediterranean ingredients ~ it’s my favorite way to eat the rainbow.
Spring Millet Salad
Spring Millet Salad is a fresh, lemony grain salad packed with herbs and crisp vegetables ~ light, healthy, and naturally gluten-free.
Green Goddess Pasta Salad
Green Goddess pasta salad is a vibrant summer side inspired by the famous Green Goddess salad dressing made with masses of fresh harbs!
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