Ingredients
Marinade Ingredients
- 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
Main Ingredient
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
Instructions
- Prepare marinade: In a medium bowl, combine olive oil, ranch dressing, Worcestershire sauce, minced fresh rosemary, salt, lemon juice, white vinegar, and ground black pepper. Stir well and let the mixture stand for 5 minutes to allow the flavors to meld.
- Marinate chicken: Add the cut chicken breast pieces to the marinade bowl. Stir thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for 30 minutes so the chicken absorbs the herbaceous and tangy flavors.
- Preheat grill: Heat the grill to medium-high heat, preparing it for cooking the kabobs.
- Assemble kabobs: Thread the marinated chicken pieces onto skewers, discarding any leftover marinade to avoid flare-ups on the grill.
- Grill chicken kabobs: Place the skewers on the preheated grill and cook for 8 to 12 minutes, turning halfway through to ensure even grilling. The kabobs are done when the chicken is no longer pink in the center and the juices run clear, indicating safe doneness.
Notes
- Ensure chicken pieces are cut evenly to promote uniform cooking.
- Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
- Use a meat thermometer to check internal temperature; chicken should reach 165°F (74°C).
- Serve kabobs with fresh salad or rice for a complete meal.
- Leftover kabobs can be refrigerated and reheated gently to retain moisture.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
