We made these kabobs last night (the rain timed itself perfectly and waited until we were done grilling which I thought was quite thoughtful!) and they were delish! Even the J ate a whole skewer and marked it as approved!
Rosemary Ranch Chicken Kabobs
1/2 C olive oil
1/2 C ranch dressing
3 Tbsp Worcestershire sauce
1 Tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper
1 Tbsp white sugar
5 boneless, skinless chicken breasts, cut into 1-inch cubes
In a medium bowl, stir together everything except chicken. Let stand 5 minutes. Place chicken in the bowl and stir to coat with marinade. Cover and refrigerate for 30 minutes.
Lightly oil grill grate and preheat grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Mmm those sound good... I wish I had a grill! I guess we could get a Hibachi Grill.
ReplyDeleteThey were really yummy. Teirnan claimed he could eat a whole kabob but it takes him a loooooong time to chew so pretty soon after two or three chicken cubes he was pretty done.
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