Grilled Rosemary Chicken and Potato Kabobs

Please tell me we all have these days.  When we look at the laundry to fold and the grass to mow…and end up on a raft in the pool drinking beers. Please tell me it’s okay to sometimes have a whole week like this.

Well, despite my incredible procrastination of monotonous house chores as of late, I have actually still been making food. Ok, I’ve been grilling food in between dips in the pool.  Whatever. This recipe is perfect for procrastinators and slackers alike. It is so easy, it’s embarrassing to call it a recipe. Well, clearly that’s not going to stop me from sharing it with you lovely people today.

Grilled Rosemary Chicken and Potato Skewers

Serves 4

3-4 big chicken breasts, cut into large cubes
½ of a 5lb bag of tri-color little potatoes (or just cut up some red potatoes)
2 tbsp olive oil
2 cloves garlic, minced
Salt & pepper
2 tsp fresh rosemary, chopped tiny
A couple of sticks of rosemary with the leaves removed (for skewers)

First, cook your potatoes in a covered bowl in the microwave for about 4-5 minutes, or boil them on the stove if you are fancy.

Cut up your chicken and potatoes (or leave them whole if they are little like mine) and let them sit in the olive oil, garlic and rosemary for about 20 minutes.

Pull the leaves off of a few sturdy sticks of rosemary and skewer your chicken and potatoes on there (I used 2 sticks per skewer).  Salt and pepper the skewers & fire up the grill.

Grill for about 4 minutes on each side or until done.

Serve on lettuce to make up for all that beer you’ve been drinking.

“Hungry monster” is Renee from Attack of the Hungry Monster, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi.