Friday, September 17, 2010

Rosemary Ranch Chicken Kabobs

These chicken kabobs were so tasty and so easy to prepare!  I wanted to use up the last of my homemade ranch dressing, and I also wanted to use some fresh rosemary, so this was the perfect recipe.  We had these with skillet potatoes and lemony steamed broccoli.  The original recipe called for 3 TBS Worcestershire sauce plus 2 teaspoons salt- that would have been waaaay too much.  W. Sauce is super salty already.  I only used 2 TBS of the W. sauce, and NO extra salt.  The chicken was absolutely perfect, salt-wise.  Don't use the two teaspoons of salt!

Rosemary Ranch Chicken Kabobs
adapted from Allrecipes

1/4 cup olive oil
1/2 cup ranch dressing
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
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, 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, turning a few times, until the chicken is no longer pink in the center, and the juices run clear.
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