We’re heading into grilling season and I wanted to start it off with something new! Kabobs are always a favorite of mine, so I thought I’d give this recipe a whirl! I can tell you that the sizzle of the chicken hitting the grill and the aroma of garlic and rosemary cooking into the chicken will make all of your neighbors wish they were at YOUR dinner table tonight!
Makes 8 kabobs
(I threaded more chicken onto mine and made 5 instead!)
¼ cup olive oil (I like to use garlic infused olive oil)
1 Tbs dried rosemary
1 tsp thyme
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 ½ lbs. boneless skinless chicken breasts, cut into 1 ½ inch cubes
Salt to taste
Recipe adapted from Food and Wine
In a large bowl, combine olive oil and seasonings.
Add the cubes of chicken and toss to coat in mixture. Cover and place in the refrigerator to marinate for 45 minutes to an hour (or overnight).
When finished marinating, turn grill on low-medium heat. Thread the chicken onto 8 skewers and season with salt. Place on the grill and cook for 12-14 minutes, rotating frequently until nicely charred on the outside and cooked all the way through.
I served ours with a side of Brussels sprouts that I’ll be posting later this week!