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These skewers are a fun and easy dish that will wow your guests. They’re kosher, heart-healthy, low carb and gluten-free. To stretch these, you can alternate chicken chunks on the skewer with your favorite grilling veggies—zucchini and tomatoes work well. Grilling the skewers directly on the stem infuses the meat with delicious rosemary flavor and aroma. Serve with Dijon mayonnaise dipping sauce for extra flavor.
Cut chicken into 1 – 1 ½ inch chunks. Season lightly with salt and pepper. Place chicken pieces in a shallow bowl.
In a small bowl, pour lemon juice, zest, olive oil, 1 tablespoon whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well. Pour the marinade over the chicken pieces. Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.
Rinse and dry the rosemary stems, then pull most of the leaves from the stem. Reserve 1-2 inches of leaves at the tip of each stem. These are your skewers.
Remove marinated chicken from the refrigerator. Skewer the chicken chunks onto four of the rosemary skewers. Reserve the other four skewers.
Grease your grill before preheating to prevent the chicken from sticking. Grill the skewers for 10-15 minutes. Turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled on the outside. Cut a larger chunk open to check for doneness.
When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers. Re-skewer them on the fresh rosemary skewers.
To make the Dijon mayonnaise, combine mayonnaise and the remaining ½ tablespoon whole grain Dijon mustard in a small bowl; stir well. Serve as a dipping sauce with the grilled chicken skewers.
Note: Don’t marinate the meat for longer than the suggested 2 hours. The acid in the lemon juice will break down the meat. 2 hours is plenty of time to infuse the chicken with fresh, lemony flavor. If you’re preparing this dish gluten-free, make sure you choose a certified GF mayonnaise or mustard.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!