The TAICHI project is financed with aid from EU

Grilled skewers of chicken and rosemary

Western | Medium | 40 min. | serves 4


  • 1 1/2 lbs. fresh boneless chicken meat cut into chunks about 1 1/2 inches square. Breast or thigh meat works best
  • Twigs of rosemary, about six inches long and about 1/8 inch in diameter at the thickest part
  • As a side dish, we suggest grilled, sliced Italian vegetables, such as zucchini, onion, sweet red peppers
  • For the marinade: 1 cup extra virgin olive oil
  • 3 cloves of fresh garlic
  • Salt and pepper to taste


  • Cut the meat into chunks, and place in plastic container with a round bottom. Add salt and pepper as you like and mix well with the meat. Chop the garlic roughly, and add to the meat, again mixing well. Pour the olive oil over the meat and again mix well. Cover and let stand for 30 minutes to one hour in the refrigerator.
  • For the vegetables, slice into large chunks and skewer with wooden skewers, and set these aside for later.
  • Cut the end of the rosemary twigs at an angle so that each has a sharp end. Remove the chicken and skewer the chicken meat on the rosemary twigs, pushing the chunk to about an inch of the end of the twig. Continue until the skewer is completely full to within a half inch of the sharp end.
  • Grill the skewers until the meat is done, about 5-7 minutes, turning to grill all sides. Since the oil will flame up, watch that the meat cooks evenly through.
  • If serving grilled vegetables as well, put these on the grill at the same time as the chicken, but adjust the cooking time so that the vegetables are evenly soft and grilled.