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Rosemary Chicken Skewers

Juicy marinated chicken skewers grilled with rosemary and served with a cool yogurt sauce, charred lemon, and orzo or naan.
Prep Time10 minutes
Cook Time10 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts sliced into 1-inch strips
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • lemon juice juice from 1/2 lemon
  • salt to taste
  • black pepper to taste
  • 4 large rosemary sprigs used with the skewers and grilled
  • 1 cup Greek yogurt for the yogurt sauce
  • 2 cloves garlic minced, for the yogurt sauce
  • 1 small zucchini peeled and grated for the yogurt sauce
  • 4 large basil leaves torn, for the yogurt sauce
  • 1 lemon halved and charred for serving
  • naan bread to taste, for serving
  • 1 cup uncooked orzo or to taste; optional

Instructions

  • Slice the chicken breasts into roughly 1-inch-wide strips.
  • In a large bowl or ZipLoc bag, combine the olive oil, garlic powder, Worcestershire sauce, ground cumin, dried oregano, lemon juice from 1/2 lemon, and salt and pepper; add the chicken strips and the rosemary sprigs, then refrigerate to marinate for at least 30 minutes and up to 2 hours.
  • Prepare the yogurt sauce by peeling and grating the zucchini into a bowl, then stir in the Greek yogurt, minced garlic, torn basil leaves, and salt and pepper to taste; refrigerate until ready to serve.
  • If using wooden skewers, soak them in water for at least 10 minutes. Thread the marinated chicken strips onto skewers, removing the rosemary sprigs from the marinade to place on top of or alongside the chicken when grilling.
  • If making orzo, bring a pot of salted water to a boil and cook the orzo according to package directions; drain and toss with about 1/2 teaspoon olive oil to prevent sticking, then transfer to a bowl and keep warm.
  • Preheat the grill to high, then reduce to medium-high before cooking. Place the skewers on the grill and cook 4–5 minutes per side, until cooked through and the juices run clear.
  • Grill the halved lemon cut-side down for about 7 minutes until charred; grill the rosemary sprigs on top of the meat with the lid closed, or place them directly on the grill for a few minutes if using an uncovered grill, until crispy.
  • Serve the chicken skewers with the yogurt sauce, orzo or naan, crispy rosemary sprigs, and charred lemon.

Equipment

  • Grill or Grill Pan
  • Mixing Bowls
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Skewers
  • Pot
  • Tongs

Notes

  • Marinate the chicken at least 30 minutes for best flavor.
  • Soak wooden skewers 10 minutes to avoid burning.
  • Cooking times vary by grill; use until chicken reaches safe internal temperature.
  • Grate the zucchini and refrigerate the yogurt sauce until serving.
  • Use naan or extra orzo as desired for serving.