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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
Author: Claire | Sprinkles and Sprouts
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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.
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