Ingredients:
10 long sturdy rosemary sprigs
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
10 garlic cloves
olive oil
1/4 teaspoon fresh ground pepper
1 lemons, sliced 1/4-inch thick
Directions:
To roast garlic: Fill an oven-safe dish halfway with peeled garlic cloves, and cover completely with olive oil. Bake at 350 degrees for 20 minutes. Remove from the oven and let the mixture cool, uncovered, until room temperature.
Leaving a bushy “top,” strip the rest of the needle-shaped leaves from each rosemary sprig to make a “skewer.” Thread the chicken cubes on the skewers, placing a roasted garlic clove between each two cubes. Season the skewers with pepper to taste.
Preheat a grill pan over medium heat until very hot. Add the chicken kabobs and scatter the sliced lemon around the pan. Grill for 4 minutes on each side, until the chicken is firm. Sprinkle with additional salt and pepper. Serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.