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Rosemary Chicken Skewers ~ tender chunks of marinated chicken and rainbow veggies threaded onto fragrant spears of fresh rosemary ~ can you say delish?


8 skewers

Total time

30 minutes




  • 4 Organic Free Range Boneless Skinless Chicken Breasts
  • 12 oz Pre made Tzatziki Cucumber Dressing
  • 8 sturdy sprigs of fresh rosemary (about 12 inches long)
  • ½ red onion (cut in 1 1/2 inch chunks)
  • 1 small zucchini (sliced into 1 inch rounds)
  • 1 small yellow squash ( sliced into 1 inch rounds)
  • 1 small Japanese eggplant ( sliced into 1 inch rounds)
  • about 8 small potatoes ( pre-steamed or roasted)
  • 2 bell peppers, assorted colours ( cut into 1 1/2 inch pieces)
  • 8 cherry tomatoes


  1. Cut the chicken breasts into even 1 1/2 inch chunks. Put them in a bowl or a zip lock baggie and toss with 1/2 cup of the tzatziki dressing. Make sure all of the chicken is coated, and add more dressing if necessary. Seal and refrigerate for an hour, or up to overnight.
  2. Soak the rosemary stems in cold water while you prep your ingredients.
  3. Thread the rosemary with the chicken and vegetables, starting at the bottom of the stem and threading upward. You can use a metal or wooden skewer to pierce holes in the chicken and veggies first to make it easier to get it onto the rosemary.
  4. Grill for about 5 minutes per side, or until the chicken id done through and registers 165F on an instant read thermometer.
  5. Serve right away, with more dressing on the side for dipping or drizzling.
  6. View the recipe instructions at The View From the Great Island

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