Every summer my wife and I grow rosemary in our garden. And, every summer I ask myself, “What am I going to do with all that rosemary?” Well, thick sprigs of rosemary make perfect skewers for grilling foods like meat, chicken, shrimp and such, imparting subtle hints of rosemary along the way. You just strip off some of the rosemary from the sprigs and use the “naked” part of the sprig as a skewer. Here is a recipe I like for rosemary chicken skewers that has a little spiciness.
- 1/2 small white onion, minced
- 3 garlic cloves, minced
- 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
- 1-2 habanero peppers, destemmed and finely minced (optional if you like heat)
- 1 tsp. minced rosemary
- 1 tsp. dried Mexican oregano, crumbled
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt
- 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
- In a large bowl, combine the onion, garlic, chiles, habanero, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade for later.
- Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
- Light a grill to medium heat.
- Remove the chicken from the marinade and thread the pieces onto the rosemary skewers. Discard the marinade.
- Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Enjoy!
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.