Sweet Remedy

Rosemary Ranch Chicken Kabobs

Sunday nights are group cooking night. By group cooking I mean, cooking with Stephanie – one of my very best friends. We had a few ideas of things to make for our main dish but nothing solid. We decided on these chicken kabobs by going through our phones while at the grocery store. We shopped and rounded up the ingredients for everything we were going to make; corn, grilled peach chipotle salsa, cantaloupe smoothies, and veggie kabobs to go with these babies – Rosemary ranch chicken kabobs!

When Stephanie was finished with the marinade, I tasted it and fell in love. We couldn’t wait to sit down after everything was grilled to dig in. (We were extremely hungry after our day at the farmers’ market and the grocery store.) ¬†Besides being oh-so-succulent, the ranch was the star flavor here with perfect subtle hints of rosemary.

Before grilling season comes to an abrupt end, fire up your grill and make these!

Rosemary Ranch Chicken Kabobs


  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons 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 (optional)
  • 5 skinless, boneless 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.
  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.
source: allrecipes
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