8sturdy sprigs of fresh rosemaryabout 12 inches long
1/2red onioncut in 1 1/2 inch chunks
1small zucchinisliced into 1 inch rounds
1small yellow squashsliced into 1 inch rounds
1small Japanese eggplantsliced into 1 inch rounds
about 8 small potatoespre-steamed or roasted
2-3bell peppersassorted colors, cut into 1 1/2 inch pieces
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.
Use your favorite salad dressing for the marinade, it can be creamy or vinaigrette style.
Use skinless boneless thighs if you prefer dark meat.