8 sticks of fresh rosemary, approx 20cm long
3 chicken breasts, cut into 3cm-4cm chunks
2 tblsp olive oil
2 fat cloves garlic, crushed
1 tsp Italian Seasoning
1 lemon, to serve
Salt and freshly ground black pepper
Remove most of the leaves from the rosemary, leaving a few at the top for decoration and place the stems in a bowl of water to soak for 30 mins (this will stop them from burning under the grill or on the BBQ). Take a generous pinch of rosemary leaves and finely chop.
Place the chicken in a bowl with the olive oil, garlic, Italian Seasoning, chopped rosemary and season with salt and pepper. Stir well and set aside to marinade at room temperature for 20 minutes, or in the fridge for 2-3 hours, or overnight.
Strips of chicken breast marinated in olive oil, salt and pepper, Italian seasoning and fresh garlic. Threaded onto sticks of fresh rosemary (most of the leaves removed and used in the marinade). Cooked on the BBQ or a griddle
Prep time: 30 mins
Cooking time: 10 mins
Thread the chicken onto the rosemary skewers and place under a pre-heated grill, griddle or on a BBQ for 5-6 minutes turning regularly until the chicken is golden and cooked through.
Serve with wedges of lemon and a crisp salad.