Rosemary-Sage Chicken Kebabs

Serves 4


  • 3 tbsp red wine vinegar
  • 1cup olive oil
  • 3tsp Dijon mustard
  • 3 tbsp chopped fresh parsley leaves
  • 3tsp dried rosemary
  • 3tsp dried sage
  • 2 garlic cloves, minced
  • 1tsp salt
  • 1tbsp black pepper


  • 1 12lbs cubed chicken breasts
  • 1 pint cherry or grape tomatoes
  • 2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
  • 1 red pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 8 skewers 


  1. In a blender, combine all ingredients for the marinade. Measure out a 1/2 cup, reserve the rest.
  2. Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 cup marinade. Let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
  3. Heat grill to high, or preheat the broiler to high.
  4. Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
  5. Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

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