Rosemary-Easy Garlic Chicken Kabobs


  • 8 bamboo skewers
  • 3 boneless-skinless chicken breasts cut in bite-size pieces
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary – dried rosemary is not a good substitute here
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • several grinds black pepper


  1. Soak bamboo skewers in water for at least 15 minutes to keep them from burning on the grill. (You could use metal skewers if you like.)
  2. Combine remaining ingredients – chicken through pepper – in a large bowl. Stir to coat all sides of chicken chunks.
  3. Assemble kabobs by dividing chicken chunks and threading them on to 8 skewers. Cover skewers and refrigerate until you’re ready to grill.
  4. Preheat the grill to 375°F. Grill chicken for 3 minutes per side for a total of 12 to 15 minutes, or until cooked through and still moist. Serve.

This article and recipe adapted from this site

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