Skewers of Rosemary Chicken with Zucchini Back to Colleen's Recipes

If using wooden skewers, soak them in lemon juice for 30 minutes before grilling. This moistens the skewers so they don’t char during grilling, and it infuses the food with more flavor form the inside out. Or use straight sticks of rosemary for the skewers

I think this recipe came from the LA Times Food Section, but I didn't seem to write it down.

2 tablespoons grated lemon rind
1 ½ tablespoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil, divided
2 teaspoons minced garlic, divided
1 ½ pounds skinless, boneless chicken breast, cut into ¾-inch pieces
2 tablespoons fresh lemon juice
¾ teaspoon salt
½ teaspoon black pepper
1 ¼ pounds zucchini, cut into ¾-inch pieces
Cooking spray


  1. Place rind, rosemary, 1 tablespoon oil, and 1 teaspoon garlic in a large zip-top plastic bag. Add chicken; seal bag and refrigerate 1 hour.
  2. Prepare grill.
  3. Combine 1 tablespoon oil, 1 teaspoon garlic, juice, salt, and pepper, stirring with a whisk.
  4. Thread chicken and zucchini alternately onto each of 12 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and grill 12 minutes or until chicken is done, turning once. Drizzle with juice mixture.
6 servings, serving size, 2 skewers

Calories 183; fat 6.1; fiber ¼; cholesterol 66 mg

Serve with rice pilaf.