1½ lb boneless, skinless chicken breasts, trimmed and cut into 2-inch (5-cm) pieces (750 g)
3 tbsp olive oil (50 mL)
3 tbsp lemon juice (50 mL)
2 tbsp fresh rosemary leaves (25 mL)
Freshly ground black pepper
1. Thread the chicken onto metal skewers and lay in a shallow dish.
2. Mix the oil, lemon juice, rosemary and pepper together in a small bowl and pour the marinade over the kebabs. Cover and refrigerate 2 hours.
3. Preheat broiler. Arrange kebabs in a baking pan. Broil kebabs about 10 to 15 minutes or until the chicken is cooked through, brushing with the marinade during the first 5 minutes, turning frequently. Serve hot.