Rosemary Chicken Kabobs!
A quick and easy recipe for you to try today! #LiveSTUSH


2 skinless and boneless chicken breasts
Green, yellow, and/ or red bell pepper (cut into big cubes)
Sweet Onion, cubed
Zucchini, sliced
Thick Bacon sliced – roll each individual slice
Rosemary Marinade
Metal or bamboo skewers (bamboo skewers need to be soaked in cold water for 30-minutes)

Hot cooked rice

Oil Mixture
2 Tbsp Olive Oil and/or Grapeseed Oil
Assorted herbs such as rosemary, thyme, parsley
Minced Garlic


Rinse chicken, and cut the chicken into small cubes, pat dry and marinate for six or more hours. Prepare oil mixture and toss vegetables with the mixture just before preparing the kabobs for grilling.

Thread one piece of pepper, zucchini, onion, chicken, one rolled-slice of bacon, chicken onto a metal skewer or bamboo skewer and repeat until the skewer is complete. You can thread the ingredients in any order; placing the bacon next to the chicken will allow both to get charred when grilling. Add remaining ingredients and make four skewers. Set aside. (Throw out left over marinade.)

Preheat the grill to medium-high and grill the chicken kabobs.

Grill about 15 – 20 minutes until meat is cooked through. Periodically turn the kabobs so they evenly cook and char on all sides. Serve hot over rice and enjoy! This meal is wonderful on its own and can also be served with BBQ sauce.

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