Rosemary skewers are a perfect complement to chicken kebabs on the fire. This rosemary chicken kebab recipe is so delicious, tender, and juicy the chicken will melt in your mouth.
Combine all of the ingredients except the rosemary skewers in a large bowl. Toss everything together so the chicken cubes are thoroughly coated. Cover and refrigerate the lamb for about 4 Hours
Meanwhile, remove all of the rosemary leaves from the stem, leaving about 2-4cm of the leaves at the bottom of the stem. Sharpen some of the stem into a point to thread the chicken, using a pairing knife.
After the chicken has marinated overnight, remove from fridge and gently thread the meat onto the skewers.
Prepare your braai or grill and Grill the skewers for 3-4 Minutes on each side.
Serve with Zucchini Fritters warm pita bread and tzatziki.
Substitute Chicken for lamb, Firm Fish, Beef or Kidneys
Ingredients
Directions
Combine all of the ingredients except the rosemary skewers in a large bowl. Toss everything together so the chicken cubes are thoroughly coated. Cover and refrigerate the lamb for about 4 Hours
Meanwhile, remove all of the rosemary leaves from the stem, leaving about 2-4cm of the leaves at the bottom of the stem. Sharpen some of the stem into a point to thread the chicken, using a pairing knife.
After the chicken has marinated overnight, remove from fridge and gently thread the meat onto the skewers.
Prepare your braai or grill and Grill the skewers for 3-4 Minutes on each side.
Serve with Zucchini Fritters warm pita bread and tzatziki.