Rosemary Ranch Chicken Kabobs

Recipes



Rosemary Ranch Chicken Kabobs

 

1/2 cup tasteful additions Rosemary extra virgin olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons tasteful additions rosemary sea salt

1 teaspoon lemon juice

1 teaspoon tasteful additions White balsamic vinegar

1/4 teaspoon tasteful additions ground Tellicherry pepper, to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves - cut into 1 inch cubes

 

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white balsamic 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. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

 

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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