Rosemary Chicken Skewers with Tzatziki
Rosemary Chicken Skewers with Tzatziki. Easy to prepare in advance, this recipe gives you tender chicken with a crisp edge. Perfect for grilling outdoors.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 Skewers
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Rosemary Chicken Skewers
- 8 Long stems of rosemary about 25-30cm
- 10 chicken thighs
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups natural Greek yoghurt
- 1/2 grated garlic clove
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp salt
- 1 Lebanese cucumber
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 tbsp 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.