A delicious and healthy meal that’s perfect for grilling season? Sounds like Rosemary Garlic Lemon Chicken & Veggie Skewers! Packed with flavorful chicken (or tempeh for a vegan option, or salmon for a pescatarian swap), vibrant bell peppers, juicy cherry tomatoes, and aromatic rosemary and garlic, these skewers are a hit at any cookout. Bursting with flavors, you wouldn’t think it’s super easy to prepare!

Servings

Ingredients

2 lbs boneless chicken thighs, cubed (Option: Tempeh for vegan swap or salmon for pescatarian swap)
4 pcs. bell peppers
1 pc. fresh lemon
2 pcs. red onions
1/2 lb cherry tomatoes
1 tbsp fresh rosemary, minced
3 cloves fresh garlic
1 tsp ground black pepper
2 tsp olive oil

Instructions

Soak wooden skewers into water from 10 to 30 minutes.
Cut the chicken into 1” cubes.
Dice bell peppers and onion into 2" chunks.
Assemble skewers with chicken, onion, cherry tomato and bell pepper.
Marinate skewers for 30 minutes to overnight.
Pre-heat a skillet or outdoor grill to medium-high heat. Cook skewers 8 minutes on each side or until chicken is thoroughly cooked (165F degrees internal temperature).

These Rosemary Garlic Lemon Chicken & Veggie Skewers are a perfect addition to any meal, offering a balanced combination of protein and fresh vegetables with a burst of zesty, herbal flavor. Whether you choose chicken, tempeh, or salmon, these skewers are sure to be a crowd-pleaser. Enjoy them hot off the grill and savor the taste of summer with every bite!