How to Make Rosemary Ranch Chicken Kabobs | Chicken Recipe | Allrecipes.com

ranch seasoning

🥗Healthier: homemade herb blend

💰Cheaper: Italian seasoning

Homemade blends can reduce sodium and customize flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork tenderloin

Chicken thighs are more flavorful and often less expensive.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Asparagus adds a unique flavor while carrots are often cheaper.

Mince about 1 tbsp of fresh rosemary and add it to a medium bowl.

Add 1/2 cup of extra virgin olive oil to the bowl.

Squeeze a lemon to make 1 tsp of fresh lemon juice and add it to the bowl.

Add 1/2 cup of ranch dressing to the bowl.

Add 3 tbsp of Worcestershire sauce, 2 tsp of salt, 1 tsp of white vinegar, 1/4 tsp of ground black pepper, and 1 tbsp of sugar (optional) to the bowl.

Whisk the marinade and let it stand for about 5 minutes.

Cut 5 boneless skinless chicken breast halves into 1-inch cubes.

Transfer the chicken into the bowl with the marinade and stir to coat it.

Cover and refrigerate the chicken for 30 minutes.

Preheat the grill to medium-high heat.

Soak bamboo skewers in water for 30 minutes to prevent burning.

Gently thread the chicken pieces onto the skewers, leaving space at the top and bottom for easy handling.

Place the skewers onto a pan or tray and discard the leftover marinade.

Lightly oil the grill grate and place the skewers on the grill.

Grill the chicken for 8 to 12 minutes, turning the kebabs halfway through for even cooking.

Check that the chicken is no longer pink in the center and the juices run clear before serving.

Serve with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens