Fig And Chicken Kebabs With Rosemary Recipes

FIG AND ROSEMARY GLAZED SKILLET CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.
• Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
• Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.
• Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.
• Cook until chicken has reached an internal temperature of 165 degrees Fahrenheit, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

ROSEMARY AND FIG CHICKEN

Steps:

• Add chicken to a bowl with all the ingredients. Mix thoroughly, cover and refrigerate for 2-6 hours (the longer the better). Preheat oven to 400°F/200°C. Place chicken on oven rack and roast for 30-40 minutes until golden brown.

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY

Steps:

• In a large bowl, combine all the ingredients and toss to coat.
• Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
• Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).

ROSEMARY PORK KEBABS WITH FENNEL AND FIGS

Steps:

• Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
• Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.

GRILLED FRESH FIGS ON ROSEMARY SKEWERS

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Drain the stems and pat them dry with paper towelling.
• Skewer 2 fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler or grill to medium-high.
• Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
• Sprinkle evenly with the reserved rosemary leaves and some black pepper.
• Serve on the skewers while still hot.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
• In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
• Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
• Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
• Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
• Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

FIG & WINE-SAUCED CHICKEN KABOBS

Steps:

• Grate 2 onions; place in a large bowl. Add the oil, garlic and chicken; turn to coat. Refrigerate for 8 hours or overnight., Meanwhile, in a large saucepan, bring figs and wine to a boil. Reduce heat; simmer, uncovered, until figs are plumped and tender, 50-60 minutes. Remove figs; keep warm. Bring liquid to a boil; cook until reduced to 2/3 cup. Add the marmalade, preserves, lemon juice, salt and pepper. Cook and stir until slightly thickened, 5-6 minutes., Cut remaining onions into 1-in. pieces. Drain chicken; discard marinade. On 6 metal or soaked wooden skewers, alternately thread the chicken, onions and mushrooms., Grill kabobs, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until juices run clear, 10-15 minutes, turning occasionally., Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired.

FIG AND CHICKEN KEBABS WITH ROSEMARY

Steps:

• In a bowl, combine 2 tablespoons oil, 1/4 cup vinegar, 1 1/2 tablespoons rosemary, the thyme and black pepper to taste. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes (may be done up to 2 hours ahead). In a separate bowl, combine remaining oil, vinegar, rosemary and black pepper to taste. Add figs, toss gently to coat, and set aside until chicken finishes marinating. Position oven rack about 6 inches from heat source and preheat broiler to high. Line a broiler pan or baking sheet with foil and coat with nonstick cooking spray. Thread the chicken and figs onto skewers, alternating as you go, and place on broiler pan. You may need to do two batches. Season chicken and figs on both sides with salt to taste. Broil until chicken is lightly browned, about 5 minutes. Turn skewers and broil until chicken is cooked through, about 3 to 5 more minutes. If working in batches, transfer to a plate, cover with foil to keep warm, and repeat with remaining skewers. Serve immediately.