My Rosemary Chicken Kabobs are packed with flavor, easy to make and are perfect for both an easy weeknight dinner or entertaining. Plus they are a Keto/Low Carb dinner idea!
Grilled Chicken Kabobs Are A Flavor Packed Easy Dinner Recipe!
This easy chicken recipe is actually more of a marinade recipe! The skewers are more of a presentation than anything else! You could absolutely use this marinade for whole chicken breasts too.
I love using rosemary with this chicken because it packs big flavor. The combination of rosemary and citrus, combined with garlic, soy sauce and some other ingredients is great because you can get a great flavor pay off even if you only have a short time to marinate your meat.
Kabobs or Skewers? What’s the Difference?
So kabobs are the actual food name and skewers are the long “pin” that hold them together! I’ve used the term pretty interchangeably my whole life, right or wrong!
Ingredients For These Rosemary Chicken Kabobs:
- chicken breasts
- diced fresh rosemary
- olive oil
- spicy mustard
- soy sauce
- lemon juice
- kosher salt
- ground black pepper
- minced garlic
Do You Have To Use Rosemary?
Our herb garden got busy this year with rosemary, so I had lots to use. And rosemary is great in this recipe because it packs a big flavor punch. BUT of course you absolutely can sub out rosemary for other herbs are well. And before you ask, you can absolutely use fresh OR dried herbs in this recipe! Here are a few ideas if you don’t like rosemary:
How To Grill Kabobs
These are really simple. You can prep the chicken in the morning and at dinner they will be all marinated and ready to go.
The marinade is quick and you most likely have all the ingredients currently in your kitchen.
- Combine the rosemary, olive oil, mustard, soy sauce, lemon juice, salt, pepper, and garlic.
- Cut your chicken breast into cubes and place it into a large zip-top bag. Pour the marinade over the chicken. Seal the bag and refrigerate for 6 hours or overnight. If you forget to marinate the meat, try to get at LEAST 2 hours or marinating time!
- Preheat your grill to medium heat. Thread the marinated chicken onto skewers, careful not to pack them too tightly. I fit about 5-6 cubes of chicken on each skewer, which will vary depending on the size of your skewer and personal preference.
- Grill skewers for 4 minutes on each side, or until the chicken is cooked through to 165°F.
- Serve warm.
What Temperature Does Chicken Need To Be Grilled To?
Chicken is always recommended to be cooked to 165°F to kill any bacteria. These kabobs will cook quickly, especially if the chicken isn’t packed tightly
Wooden or Metal Skewers?
I used wooden skewers for these that I soaked FOREVER in water so they wouldn’t burn…and they still burned. Oh well…
But you can honestly use either or metal. Metal are great because they are reusable and you don’t have to worry about them burning.
Can You Bake Kabobs?
Absolutely! If you want to make these but don’t want to fire up your grill they can easily be baked at 450°F for about 15-20 minutes. Make sure to check the chicken temperature to ensure the chicken is cooked through.
Tips For Serving Chicken Kabobs:
- I would allow for 2 kabobs per person as a good rule of thumb.
- To make these more of a “full meal” you can add veggies such as onions, peppers, and mushrooms to your kabobs as well!
- Serve these with a variety of dipping sauces for a fun party idea!
What Dipping Sauces Will Be Good With These?Print
Easy Rosemary Chicken Kabobs
- Yield: serves 4
These easy chicken kabobs pack a lot of flavor into a simple family friendly recipe!
- 1 1/2 pounds boneless chicken breasts, cut into 1 1/2- inch cubes
- 2 tablespoons diced fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon spicy mustard
- 1 tablespoon soy sauce
- juice of 2 lemons
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 7–9 skewers
- In a medium bowl combine rosemary, olive oil, mustard, soy sauce, lemon juice, salt, pepper, and garlic.
- Place chicken into a large zip-top bag and pour the marinade over the chicken. Seal the bag and refrigerate for 6 hours or overnight.
- When ready, preheat your grill to medium heat. Thread chicken onto skewers, careful not to pack them too tightly. I fit about 5-6 cubes of chicken on each skewer, which will vary depending on the size of your skewer and personal preference.
- Grill skewers for 4 minutes on each side, or until the chicken is cooked through.
- Serve warm.
If you use wooden skewers you might want to soak them in water for at least an hour prior to grilling so they don’t burn.
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6 comments on “Easy Rosemary Chicken Kabobs”
Hi, does the rosemary go into the marinade with the olive oil, mustard, soy sauce, lemon juice, salt, pepper, and garlic? Thank you!
Yes! So sorry about that omission in the recipe… all fixed!
Look at you growing things like a fancy person! I love rosemary and these look so easy and yummy!!
I do feel fancy 🙂 But in all honesty, Chris is the grower…I am the picker 🙂
Looks yummy! I love kabobs because they cook much quicker,; great for busy summer schedules! My skewers always burn, too–sometimes so much the tips burn off—and I start soaking them the night before. I just saw somewhere that they suggested putting foil wrap over the tip. I haven’t tried it yet.
That’s a good tip! I have metal skewers that I use sometimes, but they get so hot they make me a little nervous with the kiddos!