Grilled Rosemary Chicken Skewers with Roasted Garlic and Lemon
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Credit: Tim Reardon, Culinary Director, The Food Group, New York
The National Culinary Review, June 2010
From the Chef
“Recipe developed on behalf of The Dannon Co. Inc., White Plains, N.Y.”
1½ cups plain yogurt
¼ cup roasted garlic paste
3 T. lemon juice
1 t. lemon zest
¼ cup olive oil
1 t. ground coriander
½ t. chili flakes
1 T. chopped rosemary
Salt and pepper, to taste
3½ lbs. chicken breast, 1-inch cubes
12 large rosemary sprigs, soaked in cold water
Method: Combine yogurt, garlic paste, lemon juice, lemon zest, olive oil, coriander, chili flakes, chopped rosemary and salt and pepper in mixing bowl; mix well. Pour over cubed chicken breast; marinate at least 20 minutes or up to 3 hours. To assemble skewers, with scissors, trim rosemary sprigs into 8-inch lengths. (Trim away top part of sprigs; reserve for future use.) Remove all but top 1-inch rosemary leaves. Skewer 5-6 pieces chicken from bottom of sprig up to remaining rosemary leaves. Season skewers with salt and pepper. Grill over medium heat (keep rosemary leaves away from direct flame to avoid burning).
12 (3 oz.) skewers, 6 portions
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