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Rosemary chicken skewers

Rosemary chicken skewers

Serves: 
4
Time to make: 
20 mins
Total cost: 
$20.56 / $5.14 per serve
(at time of publication)
Health information: 
Dairy-free
Low kilojoule
Low sodium
Gluten-free
High protein

Instructions

Instructions and steps: 

Step 1 Thread chicken and capsicums onto rosemary stems, using stems as a skewer.

Step 2 Preheat a barbecue or chargrill to medium. Spray skewers with oil, season with ground black pepper and brush with pesto. Grill skewers, turning occasionally, for 7–8 minutes, until cooked through. Transfer skewers to a plate. Cover with foil and set aside for 5 minutes to rest.

Step 3 Serve skewers with rocket and lemon wedges.

About this Recipe

Recipe by: 
First Published: 
December 2010

Rate this recipe

Rating: 
5
Average: 5 (1 vote)

1 Comment. Add yours

Lovely method, and I miss having a rosemary bush (have just moved, and the last house had a huge one!) to be able to do this at present.

Served them at a large-scale family event, and many favourable comments received.

Only suggestion would be to season or marinate the chicken prior to skewering if you like specific flavours. (eg. Simple S&P, Cajun, Curry paste, Ginger/Soy/Honey)

Full ingredient list: 
  • 8 rosemary stems
  • 500g chicken breast fillets, cut into 1.5cm cubes
  • 1 medium red capsicum, halved, seeded, cut into 2cm cubes
  • 1 medium green capsicum, halved, seeded, cut into 2cm cubes
  • 1/3 cup sun-dried tomato pesto
  • 4 cups rocket leaves, to serve
  • lemon wedges, to serve

Nutritional information (per serve)

Energy: 
990kJ
Calories: 
237cal
Protein: 
29.4g
Fat: 
10.6g
- saturated: 
2.4g
Carbohydrates: 
5.3g
- sugars: 
4.0g
Dietary Fibre: 
1.4g
Sodium: 
193mg
Calcium: 
106mg
Iron: 
1.9mg

Nutrition information is given per serve
*NS: not specified