Rosemary Chicken Skewers with Tzatziki

Today has been a glorious day, taking everything I am so grateful for rolling it up into a wonderful Thursday. Mr 4 and I made a start on the chaos room spare room, this didn't last that long as there was Lego to play, toy tractors to ride, mulberry leaves to pick (for a friends silk worms) and picnic blankets to set up. This involved him lining up at least 8 stuffed toys and telling me what they would all like for lunch. Funnily enough most of them wanted marshmallows! Apart from Panda who obviously wanted bamboo sandwiches. And Yoyo, who is a small stuffed dog, and she wanted carrots. I tell you, the mind of Mr 4 is a very crazy place! I left all the animals disappointed as I served Rosemary Chicken Skewers 😉

I ate my skewers with tzatziki, which is one of my all time favourite dips. Mr 4 thinks 'cucumber yoghurt' is hilarious, but he still says yuck if I put it on his plate.

I have a slightly unusual way of making rosemary chicken, but I think it gives amazing results. I poach the chicken first, which gives the chicken an excellent flavour and also ensures you don't have to worry about the chicken being raw in the middle. Which is great if they are going onto a barbie.

A lot of people are put off by the idea of poaching, but I love the juicy succulent meat you get when you cook it in liquid. The beauty of these skewers is you finish them on the grill or barbie, so the outside crisps and chars but the inside remains juicy and tender. Win Win.

I am blessed with an enormous rosemary bush, so I have easy access to long rosemary stems and I use those as the skewer. If you don't have long rosemary stems, wooden or metal kebab sticks will work just as well. If this is the case you will need about 8 tbsps of rosemary to add to the poaching liquid.

These can be poached in advance and refrigerated until required. The tzatziki can go runny if the cucumber is added too early, I get around this by mixing up all the other ingredients and just adding the cucumber at the last moment.

Get the Recipe

Rosemary Chicken Skewers with Tzatziki

Claire | Sprinkle and Sprouts

Rosemary Chicken Skewers with Tzatziki. Easy to prepare in advance, this recipe gives you tender chicken with a crisp edge. Perfect for grilling outdoors.

No ratings yet

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 Skewers

Ingredients

  

1x2x3x

Rosemary Chicken Skewers

• 8 Long stems of rosemary about 25-30cm
• 10 chicken thighs
• 2 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Tzatziki

• 2 cups natural Greek yoghurt
• ½ grated garlic clove
• 2 tablespoon olive oil
• 1 teaspoon white wine vinegar
• ½ teaspoon salt
• 1 Lebanese cucumber

Instructions

 

Cook ModePrevent your screen from going dark

For the Rosemary Chicken Skewers

• Take the rosemary stems and wash them well.
• Pull most of the leaves off the stems, leaving about 5 cm at the top of each stem.
• Place the stems back into the sink of water.
• Chop the removed rosemary leaves. Reserve 1 tablespoon of chopped leaves and place the rest in a large saucepan. One that will hold all your chicken.
• Add 500ml of boiling water and boil for 10 minutes.
• Add the chicken thighs sprinkle over the salt and pepper.
• Top up with boiling water until it just covers the thighs.
• Bring the water back to a boil and then turn down to the lowest simmer.
• Put the lid on and cook undisturbed for 15 minutes.
• Whilst the chicken is cooking, place the olive oil in a small pan and add the reserved rosemary.
• Heat the oil until the rosemary begins to sizzle. Turn off the heat and leave the rosemary to infuse.
• Once the chicken is cooked remove it from the liquid and allow to drain.
• Cut the chicken into bite sized chunks and thread onto the rosemary stems.
• Brush with the rosemary infused oil and grill, griddle or barbecue until the chicken is golden and some edges are starting to char.

For the Tzatziki

• Mix together the yoghurt, garlic, oil, vinegar, and salt.
• Cover and refrigerate until needed.
• Finely chop the cucumber.
• Add the chopped cucumber to the yoghurt just before you serve it.

Tried this recipe?Let us know how it was!

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout