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Easy Rosemary Chicken Kabobs

  • Yield:
    serves 4


These easy chicken kabobs pack lots of flavor into a straightforward 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
  • 79 skewers


  1. In a medium bowl combine rosemary, olive oil, mustard, soy sauce, lemon juice, salt, pepper, and garlic.
  2. 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.
  3. 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 private preference.
  4. Grill skewers for 4 minutes on all sides, or until the chicken is cooked through.
  5. 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.