Rosemary Skewered Chicken
with Lemon, Basil and Olive Oil
Serves: 10 (as an appetizer)
Prep time: 45 minutes
Marinating time: overnight
Cook time: 15 minutes
- 20 rosemary branch skewers with foxtail end, approximately 10″ – soak skewers in water for one hour
- Chicken tenders or breast cut 1″ x 4″
- Lemon – half moon cut 1/2″ thick
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp garlic
- 4 tbsp basil
- 1 tsp black pepper
- 1/4 chili flakes
- 4 tbsp honey
- 1/2 cup olive oil
- salt and pepper to taste
Weave chicken strips onto skewers.
Combine ingredients and marinate skewers overnight.
Season with salt & pepper just prior to grilling.