LEMON ROSEMARY CHICKEN SKEWERS
14 to 16 pieces
If using wooden skewers, either soak them in water for 1 hour or cover the exposed ends with foil.
Stir together in a medium bowl:
- 3 tablespoons olive oil
- Finely grated zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cut crosswise into 8 strips each:
- 2 boneless, skinless chicken breasts
Add the chicken to the marinade and stir to coat. Cover and refrigerate 1 to 2 hours. Prepare a medium-hot grill fire or preheat the broiler. Thread the chicken strips onto 16 skewers. Grill or broil just until cooked through, turning once, about 2 minutes per side. Serve hot or at room temperature.