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The Fast Five: Lemon, Garlic and Rosemary Chicken Skewers

Try this fantastic recipe for Lemon, Garlic and Rosemary Chicken Skewers shared with Active Retirees by Donna Hay from her cookbook The Fast Five.



800g chicken thigh fillets, trimmed and cut into pieces
sea salt and cracked black pepper
400g haloumi, cut into cubes
2 lemons, halved and thinly sliced into rounds
basil leaves, lemon wedges and olive and lemon brown rice salad (see recipe, next page), to serve

lemon, garlic and rosemary marinade
⅓ cup (16g) rosemary leaves, roughly chopped
⅓ cup (80ml) extra virgin olive oil
4 cloves garlic, crushed
1 tablespoon lemon juice
2 teaspoons shredded lemon rind


1. To make the lemon, garlic and rosemary marinade, combine the rosemary, oil, garlic, lemon juice and lemon rind in a large bowl.

2. Add the chicken pieces, salt and pepper and mix to combine. Allow to marinate for 5 minutes.

3. Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.

4. Thread the chicken, haloumi and lemon onto 8 metal skewers and place on the prepared tray. Grill for 13–15 minutes, or until golden and cooked through.

5. Serve with basil leaves, lemon wedges and olive and lemon brown rice salad.

Scan the QR code below to see Donna create this recipe!