Description
These Rosemary Chicken Skewers offer a flavorful and aromatic grilled dish, marinated with a blend of spices, fresh rosemary, and lemon juice. Served with a refreshing Greek yogurt sauce infused with zucchini and basil, accompanied by orzo pasta and warm naan bread, this recipe combines Mediterranean flavors for a delightful and satisfying meal.
Ingredients
Scale
For the Chicken Skewers
- 4 boneless/skinless chicken breasts
- 1/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Juice from 1/2 lemon
- Salt & pepper to taste
- 4 large sprigs fresh rosemary
For the Yogurt Sauce
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 small zucchini, peeled and grated
- 4 large basil leaves, torn
- Salt & pepper to taste
For Serving
- 1 lemon, halved
- Naan bread, as desired
- 1 cup uncooked orzo pasta (optional)
Instructions
- Prepare the Chicken: Slice the chicken breasts into strips about an inch wide. Place them in a large ZipLoc bag along with olive oil, garlic powder, Worcestershire sauce, ground cumin, dried oregano, lemon juice, salt, and pepper. Seal the bag and refrigerate for at least 30 minutes and up to two hours to marinate.
- Make the Yogurt Sauce: Peel and grate the zucchini. In a bowl, combine the Greek yogurt, minced garlic, grated zucchini, torn basil leaves, and salt and pepper to taste. Mix well and refrigerate until ready to serve.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning. Thread the marinated chicken strips onto the skewers. Remove the fresh rosemary sprigs from the marinade and set aside for grilling.
- Cook the Orzo: Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and transfer to a bowl, stirring in about 1/2 teaspoon olive oil to prevent sticking.
- Grill the Chicken and Rosemary: Preheat the grill to high heat, then reduce to medium-high. Place the chicken skewers on the grill and cook for 4-5 minutes per side until fully cooked through. Place the reserved rosemary sprigs on top of the chicken with the grill lid closed to infuse flavor. Grill the lemon halves for about 7 minutes until charred. If using an open grill, you can place the rosemary directly on the grill briefly until crispy.
- Serve: Arrange the grilled chicken skewers on plates alongside the yogurt sauce, cooked orzo, crispy rosemary sprigs, charred lemon halves, and warm naan bread. Enjoy this vibrant and flavorful Mediterranean-inspired meal.
Notes
- Marinate the chicken longer for more intense flavor, up to two hours.
- Soaking wooden skewers prevents burning during grilling.
- Grilling lemon adds a smoky brightness to the dish.
- The zucchini in the yogurt sauce adds moisture and a subtle sweetness.
- Orzo is optional but pairs well as a light, pasta side.
