This Rosemary Chicken Kabob recipe is going to become a new favorite. The woodsy aroma of the rosemary infuses into the chicken and vegetables, which will leave you feeling like you just can’t get enough.
Video link: http://youtu.be/mevS_cDqzsc
Rosemary Chicken Kabobs
Prep: 10 minutes
Cook: 10 minutes
4 large rosemary stems, 3/4 of leaves removed
1 chicken breast, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 red onion, chopped
6 oz cherry tomatoes
3 tbsp olive oil
2 tbsp lemon pepper seasoning
Preheat grill to high heat.
Remove 3/4 of the leaves off of the rosemary stems, leaving the top 1/4 of the stem with rosemary leaves. Chop the chicken breast, peppers and onion into bite size pieces.
Then place all the ingredients on the rosemary stems, in a pattern order alternate between the vegetables and chicken.
Wrap a small piece of aluminum foil over the exposed rosemary leaves. Then drizzle the kabobs with olive oil and evenly season with the lemon pepper seasoning.
Place kabobs on the top rack of the grill and turn the grill to a medium heat level. Turn the kabobs every couple of minutes to cook all sides. Cook until chicken is 165 degrees, about 10 minutes. Enjoy!
• Jen and Maria Loiseau of Lake in the Hills star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with McHenry County Magazine.