Organic chicken, rosemary, and garlic skewers
A slightly Mediterranean style recipe with good quality ingredients and who doesn’t enjoy a kabob/skewer recipe?
The clove powder was something I don’t readily use, but I saw it in the spice cabinet and thought I would experiment with it, if anything else, cloves are kind good for detoxifying harmful bacteria. Turns out with the chicken and rosemary combination, the cloves added a nice bitter kick (in a good not THAT bittery way).
The lemon/lemon juice addition is a must with this combination adding a sour element to the array of flavors going on.
Chicken, rosemary, garlic, lemon skewers
- 1 lb. organic chicken breast, chopped 1 inch cubes
- 1 medium white/red onion, cut large pieces
- 1 medium tomato, cut large pieces
- ½ lb. baby portabella mushrooms
- 2 cloves of garlic, chopped finely
- 1 lemon, wedges
- 3 Tbsp. coconut oil
- 1 ½ Tbsp. rosemary
- Salt and pepper
- Pinch of clove powder
- (6) 6” skewers
1.) Cut chicken breast into small bite-size chunks, set aside.
2.) Cut onion, tomatoes, mushrooms, and lemon wedges set aside. Chop garlic cloves, set aside.
3.) Heat medium sauce pan on medium heat. Add 2 Tbsp. coconut oil, add chicken bites, season with 1 Tbsp. rosemary, pinch of clove powder, chopped garlic, salt and pepper, and pinch of lemon wedge. Cook for 5 minutes stirring frequently, cover in between stirs.
4.) Turn heat on low. Begin adding vegetables and warm chicken (don’t burn yourself). I didn’t use any particular combination when skewing the EATgredients, just whatever my hand grabbed!
5.) After skewing all chopped vegetables and slightly cooked chicken, add skewers to pan and cook/sizzle for about 3-5 minutes rotating frequently.
6.) I just cooked long enough to warm up the vegetables. Top with rosemary, 1 Tbsp. coconut oil, and lemon juice.