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Sour Cream Rosemary Chicken Kebabs

servings: 4
Sour Cream Rosemary Chicken Kebabs

prep time

15

total time

45

ingredients

8

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Sour Cream Rosemary Chicken Kebabs

servings: 4
INGREDIENTS:
ingredients

 

  • 1/3 cup Hood® Light Sour Cream 
  • 3 Tbsp. olive oil, divided 
  • 1 Tbsp. finely chopped fresh rosemary 
  • 2 cloves garlic, minced 
  • 3/4 tsp. salt, divided 
  • 1/2 tsp. pepper, divided 
  • 1 1/4 lb boneless skinless chicken breast, cut into 24 large chunks (about 1-inch pieces) 
  • 1 bunch asparagus, trimmed (about 1 lb.) 

 

DIRECTIONS:
directions

Soak 8 bamboo skewers in water for 30 minutes. Stir together sour cream, 2 tbsp oil, rosemary, garlic, 1/2 tsp salt and 1/4 tsp pepper; toss with chicken. Let stand for 10 minutes. Evenly thread chicken onto 8 skewers. Toss asparagus with remaining oil, salt and pepper.

Preheat grill to medium-high; grease grate well. Grill kabobs, turning occasionally, for 12 to 15 minutes or until chicken is well marked and cooked through. Meanwhile, grill asparagus for 4 to 5 minutes or until grill-marked and tender; serve with kabobs.  

TIP: Substitute pork tenderloin for chicken if desired. 

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