Rosemary Ranch Chicken Kebabs

I have been making these amazing kebabs for years now and every single person that  eats them, loves them. They are a great choice for a big barbecue since they are easy to throw together and cook quickly on the grill.   Make sure you make a lot because kids will devour these too. They are so good the next day on a salad served cold.  If you want to add some veggies to your skewers, just double the marinade and throw in some veggies in a separate bowl from your chicken marinade bowl.  I prefer to use chicken tenders over breasts since I can just slide them on whole onto the skewers  without having to worry about cutting them.  I found this top rated recipe on Allrecipes.com a long time ago and it’s been a summer BBQ staple. Make them this weekend and I guarantee they will be a hit!

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I put two tenders on one skewer and it turns out great! One adult can eat 2-3 skewers. 

Rosemary Ranch Chicken Kebabs

1/2 cup olive oil

1/2 cup ranch dressing

3 Tablespoons Worcestershire sauce

1 Tablespoon fresh minced rosemary

1 1/2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1 Tablespoon white sugar

5 skinless, boneless chicken breast cut into 1 inch cubes (or 15 tenders not cut, but you can put as many tenders fit into your marinade bowl!)

  1. In a medium bowl, mix together all ingredients except the chicken. Let stand 5 minutes. Place chicken in the bowl to marinate. Let marinate for up to 8 hours.
  2. Thread chicken onto skewers.
  3. Grill on the BBQ 8-12 minutes or until chicken reaches 160 degrees.
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Who knew rosemary and ranch were meant to be together? 

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