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Rosemary Ranch Chicken Kabobs

Tasty chicken kabobs marinated in a rosemary and ranch sauce are tender and juicy, and bursting with so much flavor - they'll melt in your mouth.
Makes:5 servings


  • ½ cup olive oil
  • ½ cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon white sugar, or to taste
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¼ teaspoon ground black pepper, or to taste
  • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 10 (6 inch) wooden skewers, soaked in water for 30 minutes


Prep:20 mCook:10 mReady:1 h 5 m
  1. Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl; let stand for 5 minutes. Add chicken to the bowl and stir until coated; cover and refrigerate for 30 minutes.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
  4. Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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