Go Back
+ servings
Print

Rosemary Ranch Chicken Kabobs

These Rosemary Ranch Chicken Kabobs were a hit with my family! Incredibly moist and full of flavor, you'll love these.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 6 servings

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon white sugar, or to taste
  • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Instructions

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes or longer if desired.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. 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.

Recipe Notes

Source: adapted from Allrecipes. I reduced the olive oil and salt.

If using wooden skewers soak in water for up to 30 minutes to prevent burning.