Rosemary Chicken Skewers

Serves 6-8



For the Marinade:

  • ¼ cup extra virgin olive oil
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon fresh rosemary, finely minced
  • Finely grated lemon zest from 1 medium size lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper

For the Chicken:

  • 2 lbs. boneless skinless chicken breasts cut in ¾ – inch pieces
  • 2-3 tablespoon. extra virgin olive oil, for basting
  • Kosher salt
  • Freshly ground black pepper



  1. Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
  2. Cut up chicken and place in a ziplock bag.
  3. Add the marinade and massage the bag with your hands to work the marinade into the chicken. Refrigerate for one hour (if preparing in advance, cut the chicken and place in ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.
  4. If using wooden skewers, soak them in water while the chicken marinates. I prefer stainless steel skewers, but if I’m using the wooden ones, I like to put them in a large ziplock bag and add enough water to cover.
  5. Remove chicken from the refrigerator. Thread chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer.
  6. Discard marinade. Sprinkle chicken lightly with kosher salt and a bit of freshly ground pepper.
  7. Preheat the grill to medium, about 350˚ F. Grease the grill well.
  8. Grill skewers for 15 to 20 minutes, or until chicken is firm to the touch, and no longer pink in the center. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil.
  9. Serve hot and garnish with finely chopped fresh rosemary and parsley.