Rosemary Chicken Skewers with Sauce

Rosemary Chicken Skewers with Sauce

Rosemary is considered a symbol of love, and we adore these warm, subtly sexy songs with this meal. • Alex Clare, "Too Close"

• Feist, "Leisure Suite"

• Al Green, "Here I Am (Come and Take Me)"

• 2lbs boneless, skinless chicken breasts, cut into 2-inch pieces
• 3tablespoons plus 1 tsp olive oil, divided
• 2tablespoons minced fresh rosemary
• 1tablespoon finely chopped fresh mint, plus one spring for garnish (optional)
• 2cups cooked brown rice (optional)

1. Soak bamboo skewers in water about 30 minutes. In a bowl, combine chicken, 2 tbsp olive oil, rosemary and salt and pepper. Toss to coat. Heat an indoor grill pan to medium-high, and coat with 1 tbsp olive oil. (You can also use an outdoor grill.) Thread chicken pieces onto skewers. Cook skewers on grill pan or grill, turning occasionally, until cooked through, about 15 minutes. In a bowl, stir together yogurt, juice, mint and remaining 1 tsp olive oil. Top chicken skewers with yogurt-mint sauce. Garnish with fresh mint, if desired, and serve with brown rice, if desired.

Original article and pictures take www.self.com site