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Rosemary-Sage Chicken Kebabs

Prep time: 30 minutes

Total time:40 minutes

Serves: 4


For the Marinade:

3 Tbsp red-wine vinegar

1/2 cup olive oil

3/4 Tbsp Dijon mustard

3 Tbsp chopped fresh parsley leaves

3/4 tsp dried rosemary

3/4 tsp dried sage

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper


For the Kebabs:

1 1/2 lb cubed chicken breast

1 pint cherry or grape tomatoes

1 container (about 16) small cremini or Baby Bella mushrooms

1 red pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

8 skewers


1. In a blender, combine all ingredients for the marinade. Measure out 1/2 cup; reserve the rest.

2. Alternately thread chicken cubes, tomatoes, mushrooms, peppers, and onions onto skewers. Place on a baking pan. Coat with the 1/2 cup marinade. Let sit at room temperature for 10 minutes, or keep wrapped in the fridge for up to 4 hours.

3. Heat grill to high, or pre-heat the broiler to high.

4. Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4 to 5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more. (The center should be opaque and firm.)

5. Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

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