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Rosemary-Skewered Artichoke Chicken

These attractive kabobs from Lisa White of San Diego, California put rosemary in the spotlight. The chicken and vegetables have a lovely, fresh herb flavor whether you choose to use the rosemary stems as skewers or not.

6 ServingsPrep: 20 min. + marinating Grill: 20 min.

Ingredients

1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes

Directions

In a large resealable plastic 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.

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Rosemary-Skewered Artichoke Chicken (continued)

Directions (continued)

Drain and discard marinade. On soaked rosemary stems, alternately
thread the chicken, artichokes, squash and tomatoes. Position the
leaf parts of the rosemary stems so they are outside of the grill
cover.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill, covered, over medium heat or
broil 4 in. from the heat for 10-15 minutes on each side or until
chicken is no longer pink and vegetables are tender. Yield: 6
servings.

Nutrition Facts: 1 skewer equals 215 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 321 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.