Thursday, July 1, 2010

rosemary ranch chicken kabobs

these kabobs produce tender, fragrant chicken. great with a light salad or with rice and steamed broccoli.

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary (or dried)
  • 1 teaspoon salt
  • 1 teaspoon lemon juice (about 1 lemon)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon white sugar
  • 5 skinless, boneless chicken breast halves, cut into 1 inch cubes
  • 6-8 skewers

marinade: 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 an hour.
preheat the grill (i used a george foreman style indoor grill). thread about 5 pieces of chicken onto each skewers and discard marinade.
grill skewers for 8 minutes, or until the chicken is no longer pink in the center, and the juices run clear. serves 5-6. 

*adapted from

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