Rosemary Ranch Chicken Kabobs Recipe

Ingredients

• 0.5 cup olive oil
• 0.5 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 1 tablespoon white sugar, or to taste
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 0.25 teaspoon ground black pepper, or to taste
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 10 (6 inch) wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper. Let the mixture stand for 5 minutes. Add the chicken to the bowl, ensuring it's evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
2. Preheat your outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking.
3. Remove the chicken from the marinade, shaking off any excess. Thread the marinated chicken onto skewers, discarding the remaining marinade for safety.
4. Grill the chicken skewers on the preheated grill for 4 to 6 minutes per side, or until the chicken is cooked through and the juices run clear. Use an instant-read thermometer inserted into the center of a kabob to ensure it reaches an internal temperature of at least 165 degrees F (74 degrees C).

Nutrition

• Calories: 318 kcal
• Fat Content: 34 g
• Fiber Content: 0 g
• Sodium Content: 1109 mg
• Protein Content: 0 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g