Rosemary Ranch Chicken Kabobs


Let me first say that as you can see the new look for my site is now up.  Don’t you love it!  Now, it will still take a few  days to work out all the kinks and get it all to where I want it.  Please bear with me.  I am hoping to make things even better for you all when you stop by.  Now on to the recipe!

I recently discovered a new site called Food On The Table.  With this site, you can pick a grocery store that you like to shop at, choose items from the meat department that your family likes to eat, then pick recipes for your weekly meals and it will generate a shopping list for you.  It will list all the items you need and let you know which items are on sale at your store.  You can also add your own recipes and all your favorite Real Mom Kitchen recipes to your account.  When you add your own recipes you just add the ingredients in to the site.  You already have the recipe so you don’t worry about the instructions.  This way it will generate the shopping list with the items needed to make it.  Plus, when you put in the title of the recipe it will help you out by generating a list of ingredients the site thinks may be in the recipe.  Then you can delete or add the actual ingredients your recipe needs.

The site has a recipe database you can pick from too.  They had this recipe for these Rosemary Ranch Chicken Kabobs and I decided to try them.  I did make a few adaptations to the recipe.  We really liked them.  They are full of flavor.  I never would have thought to use ranch dressing in the marinade.  It made the marinade nice and thick.  It kept the chicken nice and coated with the marinade when I put the pieces of chicken on the kabobs.  Probably why they were so full of flavor.

Rosemary Ranch Chicken Kabobs

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 Tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon white sugar, or to taste (optional)
  • 5 boneless skinless chicken breast halves – cut into 1 inch cubes
  1. 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 to 4 hours (I did 4 hours).
  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.
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