Offering incredible flavor and health benefits, Grilled Rosemary Chicken Kabobs are the perfect meal choice for health conscious people. Chicken is high in protein and low in fats, chicken is rich in selenium (which helps reduce the risk of developing arthritis later in life), and chicken offers a very good source of vitamin B6 (which helps in the production of insulin, white and red blood cells, and neurotransmitters, just to name a few). And grilling has health benefits as well. The high heat from the grill helps seal in moisture and keep chicken tender, and when grilling, fats drip off the food, which means less fat in the food when it reaches the plate.
Whether you’re grilling for yourself (for multiple meals) or for a party, this kabob wows taste buds.
Grilled Rosemary Chicken Kabobs
1/3 cup olive oil
5 garlic cloves, pressed
1 tablespoon fresh rosemary leaves
1 teaspoon Dijon mustard
1/3 cup red wine vinegar
1 teaspoon salt
1 pound skinned and boned chicken breasts, cut into 2-inch pieces
1 pint of cherry tomatoes
1 large green bell pepper, but into 2-inch pieces
1 (8 ounce) package of fresh mushrooms
16 (6-inch) metal skewers
Preheat a grill to medium-high heat. In a small bowl, whisk together olive oil, garlic, rosemary, Dijon mustard, red wine vinegar, and salt. Divide mixture between two zip-top freezer bags. Add chicken to one bag, and add tomatoes, bell pepper, and mushrooms to the other. Seal bags shut; turn to coat ingredients. Set aside and let ingredients marinate for 10 minutes.
Remove chicken and vegetables from bags, discard marinade. Thread vegetables onto 8 skewers. Thread chicken onto 8 skewers. Grill, covered, until vegetables are tender and chicken is cooked, about 10 to 12 minutes. Turn kabobs occasionally during grilling time. Allow kabobs to rest for 5 minutes before serving. Serves 4