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Rosemary Chicken And Summer Squash Brochettes


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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary (or 1 1/2 tspns dried rosemary)
  • 2 garlic cloves minced
  • 1 teaspoon grated lemon peel
  • 2 boneless skinless chicken breast halves each cut 6 pieces
  • 3 large pattypan squash each quartered
  • 4 metal skewers
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.

Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

This recipe yields 2 servings; can be doubled.

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