Lemon Rosemary Chicken Skewers Lemon Rosemary Chicken Skewers

Author: Canadian Living

Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.

  • Portion size 24 servings
  • Credits : Holiday Celebrations: 2007


  • 4 chicken cutlets (1-1/4 lb/625 g)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced green onions
  • 2 tablespoons minced fresh chives
  • 4 teaspoons chopped fresh rosemary
  • 2 teaspoons grated lemon rind
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons light mayonnaise


Line rimmed baking sheet with foil; grease foil and set aside.

Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.

In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.

Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.

Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.

Nutritional facts Per piece: about

  • Sodium 73 mg
  • Protein 5 g
  • Calories 48.0
  • Total fat 3 g
  • Cholesterol 15 mg
  • Saturated fat trace
  • Total carbohydrate trace


  • Iron 1.0
  • Vitamin C 2.0
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Lemon Rosemary Chicken Skewers