Beautiful and delicious!
A fun way to change up the normal barbeque night!
Rosemary-Skewered Artichoke Chicken Kabobs
1/3 cup olive oil
2 t. dried dill
1 t. dried oregano
2 t. grated lemon peel
2 garlic cloves, minced
1/2 t. salt
1/4 t. pepper
1 lb chicken breasts, cut into 1 in. cubes
Fresh rosemary stems
1 can (14 oz) water packed artichoke hearts, rinsed and drained and halved
2 medium yellow summer squash
Roma tomato, chopped into 1 inch cubes
In a large resealable bag, combine the oil, dill, oregano, lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use.
Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash, and tomatoes. Position the leaf parts of the rosemary stem so they are outside of the grill. Grill, covered, over medium heat for 10-15 min on each side or until chicken juices run clear and vegetables are tender.