Rosemary Chicken Kabobs
Rosemary chicken kabobs are a light and healthful dinner that - with just a little bit of prep time - can make this weeknight meal a true delight! I love how the rosemary sprigs add wonderful depth of flavor to the dish, while also giving it a bit of a rustic look. (Be sure to soak them in water for an hour before putting in the skillet!) The bell peppers and red onion add to the beautiful color profile, while adding a tastiness that pairs well with the hummus of your choosing and hint of crumbled feta cheese. As with most kabob recipes, feel free to make substitutions - mix up the veggies, use mushrooms instead of chicken - have some fun with the limitless combinations!
We enjoyed making a sunflower seed hummus that was delicious with these wraps, but you can use whatever hummus you desire. With the exception of a dessert hummus, perhaps.
Summer is the perfect opportunity to grab these ingredients while they are in season and make your meals just as colorful as possible. I can't wait to hear what you think!
Until next time, friends, cheers to your hearth, health, and happiness!
Come join the fun and grab more comfort food recipes with a healthy twist at Inspired Epicurean. Enjoy!
Rosemary Chicken Kabobs
- 1 lb. boneless, skinless chicken breast, diced
- 9 fresh sprigs of rosemary (take one washed sprig and remove from stem)
- 4 cloves of garlic
- 1 large shallot, finely diced
- 5 small sweet bell peppers, diced
- 1/4 cup red onion, diced
- 1/2 cup extra virgin olive oil + 1 tsp for skillet or grill pan
- 1/2 cup hummus
- Zest and juice of 1 1/2 medium lemons
- 2 tbsp feta cheese (optional)
- 1 tsp kosher salt
- 8 medium tortillas
- Pinch of black pepper
- Combine chicken, shallot, garlic, lemon zest and juice, EVOO, 1 tbsp rosemary sprigs (removed from stem), salt and pepper in Ziploc bag and marinate in the fridge for 2 hours.
- Soak the rosemary stem skewers for an hour in cold water.
- Once ready, skewer the rosemary stems from the bottom, alternating between chicken, bell pepper, and red onion. If you have ingredients left over, either use more rosemary skewers, or just cook loose.
- On a stovetop grill pan or skillet coated with a small amount of extra virgin olive oil and heated to medium-high heat, cook the kabobs about 7 minutes on each side, rotating once.
- To serve, heat tortillas for a few minutes on each side (dry skillet over medium heat). Spread a few tbsp of hummus on each tortilla, remove kabob contents and sprinkle with rosemary to top hummus. Finish with a sprinkle of feta cheese and ENJOY!
- Don't skip the step of soaking rosemary sprigs in water. This helps prevent them from catching fire or smoking, which is a must for a successful dish!