No ratings yet
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.
Claire | Sprinkles and Sprouts
For more great recipes follow me on Pinterest
Need Metric Measurements?
Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Rosemary Chicken Skewers
Long stems of rosemary
natural Greek yoghurt
grated garlic clove
white wine vinegar
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?
Recipe from Claire at Sprinkles and Sprouts xx