Rosemary and Chicken Arrows
How to make Rosemary and Chicken Arrows Recipe
MAKES 16 SKEWERS
Ingredients:
16 long sprigs rosemary
4 skinless, boneless chicken breast halves
2 tablespoons honey
Finely shredded zest and juice of 1 lemon
Method:
Pick most of the leaves from the rosemary sprigs, leaving a few at one end. Soak the stems in cold water. Gently pound each breast to flatten it slightly. Cut each into four strips and place in a bowl.
Chop the rosemary leaves and add to the chicken along with the honey, lemon zest, and juice, and season with sea salt and pepper. Mix to coat the chicken well. Cover and chill for at least 1 hour.
Heat a grill, grill pan, or broiler to medium-high heat. Thread a strip of chicken onto each rosemary arrow. Cook the skewers for 5 to 6 minutes, turning occasionally, until cooked through.
Optional:
Substitute strips of boneless lamb loin or chunks of vegetables, such as zucchini, onions, mushrooms, and red peppers (slip in some pineapple for sweetness) for the chicken. Garnishing with small rosemary sprigs is not only a pretty way to present, but a very tasty way, too.
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| Rosemary and Chicken Arrows |
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