Name: Rosemary Ranch Chicken Kabobs
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Olive oil - ½ cup; Ranch dressing - ½ cup; Worcestershire sauce - 3 tablespoons; Minced fresh rosemary - 1 tablespoon; White sugar, or to taste (Optional) - 1 tablespoon; Salt - 2 teaspoons; Lemon juice - 1 teaspoon; White vinegar - 1 teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Skinless, boneless chicken breast halves - cut into 1 inch cubes - 5; Wooden skewers, soaked in water for 30 minutes - 10 (6 inch)

Ingredients for - Rosemary Ranch Chicken Kabobs

1. Olive oil ½ cup

2. Ranch dressing ½ cup

3. Worcestershire sauce 3 tablespoons

4. Minced fresh rosemary 1 tablespoon

5. White sugar, or to taste (Optional) 1 tablespoon

6. Salt 2 teaspoons

7. Lemon juice 1 teaspoon

8. White vinegar 1 teaspoon

9. Ground black pepper, or to taste ¼ teaspoon

10. Skinless, boneless chicken breast halves - cut into 1 inch cubes 5

11. Wooden skewers, soaked in water for 30 minutes 10 (6 inch)

How to cook deliciously - Rosemary Ranch Chicken Kabobs

1 . Stage

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 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3 . Stage

Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.

4 . Stage

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).