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Rosemary Lemon Skewers


½ small white onion, minced
3 garlic cloves, minced
½ teaspoon crushed red pepper
2 teaspoons fresh rosemary, minced
¼ cup fresh lemon juice
¼ cup olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces or 2 pounds mixed vegetables cut into 1 ½-inch pieces
sea salt
8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed


  1. In a large bowl, combine the onion, garlic, pepper flakes, minced rosemary, lemon juice and olive oil; set aside ¼ cup of the marinade. Season the chicken or vegetables with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Remove the chicken or veggies from the marinade and skewer the pieces onto the rosemary springs; discard the marinade.
  3. Oil the grate and grill the skewers turning occasionally and basting with the reserved marinade. Cook chicken until golden and cooked through, 15 to 20 minutes. Cook vegetables until tender, 10-15 minutes.