Recipe: Spring Lemon & Rosemary Chicken Kebabs

16.09.15 Eat Blog SumoSalad

This spring at SumoSalad we are all about Empowering You. To help you get the most out of your spring, we have put together some quick, easy and of course, healthy recipes that might mean a little less time in the kitchen and a little more time enjoying the sunshine. Here is a little creation from the Head Chef of our flagship concept store, SumoSalad Green Label, Bradley Hiles:

Lemon Rosemary Chicken Kebabs

Serves 4

4 Free Range chicken breast
8 long rosemary stalks
1 sprig rosemary (chopped finely)
1 red capsicum
1 green capsicum
1 garlic clove (crushed)
1/2 lemon
Sea salt & pepper
Olive oil


1. Cut chicken breast into bite size pieces, place into a bowl
2. Add squeeze of lemon into a bowl along with crushed garlic and chopped rosemary, refrigerate for 15 minutes
3. Prep capsicum by removing seed and cutting into same size pieces as chicken
4. Clean the rosemary stalks by removing some of the leaves near the woody part of the stalk and leaving some on top for presentation
5. Thread chicken and pieces of capsicums onto each of the rosemary stalks (start from the woody bottom end), then place onto a plate
6. Heat up a griddle pan or BBQ
7. Drizzle kebabs with olive oil and season
8. One at time place kebabs onto hot griddle pan or BBQ until pan full, cook for 15 minutes turning every few minutes to cook evenly
9. Once cooked place onto a plate to rest for 5 minutes
10. ENJOY 😄


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