Sunday, March 20, 2011

Recipe: Chicken Kebabs on Rosemary Skewers

In my science class, I am doing a project on the Zebra Moray Eel which has the body of an eel, but the markings of a zebra! My mom suggested we go to a local sushi bar to try my first taste of eel. We got a 'Caterpillar Roll', which was a sushi roll with eel, avocado and eel sauce. I thought I wouldn't like it or that it would taste weird. I was pleasantly surprised! It tasted a little salty (probably because of the eel), but it was really good. My mom didn't like it that much, so I got to finish the pieces. I also tried Midori Rice, a type of rice seasoned with wasabi and spinach. It had an amazing flavor, and it was a pretty green color. Since mom and I walked to the local sushi bar, we decided to have dessert and walked to Menchie's, a great frozen yogurt shop. I had vanilla yogurt with strawberry, raspberry, kiwi, chocolate-covered sunflower seeds and shredded coconut. It was really yummy!

We recently got our Bluebird CSA (Community Supported Agriculture) box that contained fresh rosemary sprigs. I love to grill in the summer and had heard rosemary sprigs can be used instead of skewers! I decided to make Chicken Kebabs on Rosemary Skewers.

Chicken Kebabs on Rosemary Skewers


  • 1 package skinless, boneless chicken tenderloins, cut into 1-inch pieces
  • 6 - 8 fresh rosemary sprigs, rinse with water
  • Use your favorite vegetables (rinse with water first), I used ...
  • 1 package cherry tomatoes, no need to cut
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small zucchini, cut into 1-inch pieces
  • 1 medium vidalia onion, cut into 1-inch pieces
  • 1 set of chopsticks to poke holes through ingredients


  • 2 tablespoons low-sodium soy sauce or Bragg's Liquid Aminos
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground ginger or if you have fresh ginger, grate it with a microplane, about 1 teaspoon
  • 1 tablespoon Dijon mustard

Cutting all the meat and vegetables into similar size helps them cook evenly. Be sure to cut raw meat on a separate cutting board to avoid contamination of other ingredients. Take one chopstick and poke a hole through the center of all the vegetables and use the second chopstick and poke hole through the center of all chicken pieces. Start stacking meat and vegetables onto rosemary sprigs, about 3 pieces of chicken and 3 pieces of veggies per sprig.

Whisk together the marinade ingredients and spread about half of the mixture into the bottom of a shallow baking dish. Place kebabs into baking dish and spoon remaining marinade onto the top of the kebabs. Cover baking dish with plastic wrap and refrigerate 1 hour.

Heat grill or grill-skillet to medium high heat. Because chicken tenderloins are a thinner cut of chicken breast, they will cook pretty quick. Cook kebabs about 3 minutes and turn to grill other sides. Every 3 minutes, turn the kebabs to continue to grill all sides of meat and vegetables. Total cooking time, about 10 - 15 minutes. Leftover kebabs taste amazing the next day for lunch.

Thanks for reading,

Lizzie Marie

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