Rainbow Chicken Skewers with Rosemary
Bright colors, juicy chicken and vegetables just barely browned, scented with fresh rosemary. Light, generous and equally good on the grill, the griddle or in the oven.
The rosemary goes on only in the last moment of cooking. Added at the start it burns and turns bitter — the whole point is the fresh aroma, and that survives about a minute over the coals.
If you would rather marinate the chicken first, that is the marinated chicken and vegetable skewers.
Ingredients
- 20 pieces of chicken breast, 3x3 cm
- 20 cherry tomatoes
- 20 pieces of onion, 3x3 cm
- 20 slices of red bell pepper, 3x3 cm
- 20 slices of green bell pepper, 3x3 cm
- 20 cubes of eggplant (aubergine), 3x3 cm
- Olive oil, as needed
- Salt, ground black pepper and fresh rosemary, to taste
Method
- 1
Assembly: thread the skewers alternating a piece of chicken with the different vegetables (tomatoes, onion, peppers and eggplant), balancing the colors.
- 2
Season and brush every piece with olive oil.
- 3
Cook over the coals or directly on the grill, turning the skewers so they cook through evenly.
- 4
Add the chopped fresh rosemary only in the final moment of cooking. This keeps the herb from burning and turning bitter, and preserves its fresh aroma.
Chicken
Chicken is the wild card of everyday cooking: it stretches, it is cheap and it takes almost any technique. These are the recipes where it stops being a fallback and becomes the dish — stuffed, pan-fried, braised, with sauces built to keep it juicy instead of dry.
