Sour Cream Rosemary Chicken Kebabs

Sour Cream Rosemary Chicken Kebabs image


  • 1/3 cup Hood® Light Sour Cream
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. finely chopped fresh rosemary, or 1 ½ tsp. dried rosemary  
  • 2 cloves garlic, minced
  • 3/4 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 20 oz. boneless skinless chicken breast, cut into 24 large chunks (about 1-inch pieces) 
  • 1 bunch asparagus, trimmed (about 16 oz.)


  • STEP 1

    Soak 8 bamboo skewers in water for 30 minutes.

  • STEP 2

    Meanwhile, in a large mixing bowl, combine sour cream, 2 tablespoons of oil, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken and toss to coat completely with the sour cream mixture. Refrigerate for 10 minutes.

  • STEP 3

    Thread chicken onto the skewers. Toss asparagus with remaining 1 tablespoon oil, ΒΌ teaspoons salt and 1/8 teaspoon black pepper.

  • STEP 4

    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.

Per serving: Calories: 304, Carbohydrate: 5 grams, Fat: 17 grams, Saturated fat: 4 grams, Protein: 32 grams, Cholesterol: 106 milligrams, Sodium: 512 milligrams, Calcium: 56 milligrams.

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