The aroma of Rosemary Chicken grilling is a promise of good eats to come. This recipe for tender grilled Rosemary Chicken Skewers is a great, lighter alternative to the Gyro burger patties. Accompany with grilled veggies for extra color appeal.

Cook Time:15 min
Prep Time:60 min
Total Time:75 min
Category:Entree
Cuisine:Mediterrranean
Yield:8 - 12
Method:Grilling
Preparation
1. If using Chicken Breast, cut into chunks approximately 2 inches square. (Skip this step if using tenders.) Place chicken on flat surface and sprinkle with salt. Zest lemons before juicing. Rinse fresh Rosemary and dry. Strip rosemary leaves from branches by pulling against the grain (direction of growth). Mince with a chef's knife or chop in a coffee grinder dedicated to spices only. In a liquid measuring cup, combine Olive Oil, Lemon zest and juice; Garlic, Rosemary and 1 1/2 tsp Pepper. Place chicken in a glass dish or a plastic gallon-size zipper freezer bag. (We like the zipper bags for transporting meats in a marinade if traveling to another location.) Reserve 1/3 cup marinade for brushing over veggies before grilling. Add remaining marinade to meat, distributing evenly over chicken and let rest for 30 to 45 minutes.

3. If using bamboo skewers, soak in water for at least 30 minutes before use. When ready to cook, thread chicken on skewers. Cut squash into rounds approximately 1 inch thick. Working with veggies in an alternating pattern, thread veggies on skewers separately from chicken as they often cook quicker than the protein. Brush veggies with reserved marinade. Grill chicken over medium heat for 12 to 15 minutes flipping sides until golden brown. Grill veggies to al dente (until they begin to soften).
Ingredients
* 3 lbs Chicken Breast (boneless, skinless) or Tenders
* 1/2 cup Olive Oil
* 2 tsp grated Lemon zest (2 lemons)
* 1/2 cup Lemon Juice (3 - 4 lemons)
* 6 - 8 cloves Garlic, minced
* 2 Tbsp minced fresh Rosemary leaves
* Kosher Salt
* Ground Black Pepper
* Mix of Zuchini, Yellow Squash and/or Eggplant
* 1 pkg colored Baby Sweet Peppers
* 10 oz pkg Button Mushrooms
* Red Onion (quartered to root stem)
* 20 Skewers