Rosemary Skewers

Rosemary Skewers
Servings: 6


  • 3 tablespoons olive oil
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 boneless, skinned chicken breast halves (about 4 ounces each)
  • 1 sweet pepper, seeded and cut into small chunks
  • 1 small red onion, cut into small chunks

Make It

1. Stir together in medium-size bowl olive oil, lemon zest, lemon juice, rosemary, garlic, salt, and pepper. Cut breast halves into 8 pieces each. Add chicken to marinade and stir to coat. Cover and refrigerate for 1 to 2 hours.

2. To cook, prepare grill with medium-hot coals or heat gas grill or broiler. Thread chicken and vegetables onto 6 skewers, covering exposed wood with foil. Grill or broil, about 2 minutes each side. Serve hot or at room temperature. Makes 6 skewers.