Orange, rosemary and chicken skewers

Chicken Rosemary Skewers
This recipe for Orange, rosemary and chicken skewers was created by Lauren O’Connor, a dietitian from California, USA.
When it's warm and sunny, what better time to grill and enjoy your meals outdoors. I love finding new ways to dress up chicken and yet keep it healthy. Here’s a recipe that trims the fat, while sealing in the flavours of natural wholesome foods. Lauren has another twist on this recipe, and further nutritional information available on her blog.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 450 g boneless, skinless chicken breasts (cubed)
  • 1 small aubergine/eggplant (2cm/1in cubes)
  • 2 medium bell peppers (largely diced)
  • 1 medium yellow squash (cubed)
  • 1 tsp chopped fresh rosemary
  • 1 tsp grated orange peel
  • 2 tbsp orange juice
  • extra virgin olive oil



  • Soak the wooden skewers in water, ideally this should be done for 30 minutes – it helps stop them burning.


  • Toss the chicken and vegetables through the olive oil, rosemary and orange peel. Then thread the chicken and vegetables on skewers.
  • Grill the skewers, turning once. It should take about 8 minutes or so until chicken is thoroughly cooked and the vegetables are just tender.
  • Drizzle the skewers with a little fresh orange juice and serve.
The aubergine/eggplant is part of the nightshade (Solanacene) family, which also includes tomatoes, potatoes, and chilli peppers.