Juicy and flavorful rosemary chicken skewers are perfectly complemented with charred lemon and a delicious garlicky yogurt. Serve with orzo and naan, and you’ve got a fab feast on your hands.
On the off chance that you like chicken souvlaki, you're certain to this way.
The rosemary enhances the marinade however doubles obligation when you flame broil it. The firm flame broiled rosemary is soo great. It's less intense than the crisp stuff and includes a magnificent surface and flavor to the dish. I sprinkled it on top of everything here.
The yogurt is garlicky nirvana. I put ground zucchini in the yogurt as a less watery contrasting option to cucumber. I think I like it far and away superior, really. No, I haven't purchased my spiralizer yet, however I have to get on that!
Delicate, new naan bread and orzo pasta are ideal for wiping up that roasted lemon juice and yogurt. Your tummy will be extremely upbeat.
Recipe type: Chicken Entree
Prep time:
Cook time:
Total time:
Serves: 4
Juicy and flavorful rosemary chicken skewers are perfectly complemented with charred lemon and a delicious garlicky yogurt. Serve with orzo and naan, and you've got a fab feast on your hands.
INGREDIENTS
- 4 boneless/skinless chicken breasts
Marinade:
- 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
Yogurt:
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 small zucchini
- 4 large leaves basil, torn
- Salt & pepper, to taste
Other:
- 1 lemon, halved
- Naan bread, to taste
- 1 cup dry orzo (or to taste)*
INSTRUCTIONS
- Slice the chicken into strips that are about an inch wide. Add them along with the marinade ingredients to a large ZipLoc bag. Let sit in the fridge for at least 30 minutes, up to two hours.
- Make the yogurt by grating the zucchini (peel it first) and then combining all the yogurt ingredients. Refrigerate until needed.
- If using wooden skewers, soak them for at least 10 minutes to prevent burning/splintering. Thread chicken on the skewers. Remove rosemary sprigs from marinade (you'll be grilling them).
- If making the orzo, boil a pot of salted water and cook according to package directions. Once cooked, transfer to a bowl and stir in a little bit of olive oil (like 1/2 teaspoon) to stop it from sticking together.
- Pre-heat grill to high. Turn down to medium-high once it's pre-heated. Add the chicken skewers and cook for 4-5 minutes per side or until they're cooked through. Cook the lemon for about seven minutes. The rosemary was placed on top of the meat with the BBQ lid down. If you're using an uncovered grill, you may need to place it directly on the grill for a few minutes, until it's crispy.
- Serve the chicken with the yogurt, orzo, crispy rosemary sprigs, charred lemon, and fresh naan.
NOTES
*If you're only serving the orzo (no naan), I would make more than I suggest.
I used a BBQ to make this recipe. All cooking times may vary depending on your BBQ and/or grill or grill pan. Please use my instructions as a guide only.
I used a BBQ to make this recipe. All cooking times may vary depending on your BBQ and/or grill or grill pan. Please use my instructions as a guide only.
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