Rosemary Chicken Kabobs Recipes

ROSEMARY RANCH CHICKEN KABOBS

Rosemary Ranch Chicken Kabobs image

This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

Provided by Theresa Spencer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Steps:

In a medium bowl, 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 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g

ROSEMARY-SAGE CHICKEN KABOBS

Rosemary-Sage Chicken Kabobs image

Make and share this Rosemary-Sage Chicken Kabobs recipe from Food.com.

Provided by groovey blonde

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons red wine vinegar
1/2 cup olive oil
3/4 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley leaves
3/4 teaspoon dried rosemary
3/4 teaspoon dried sage
2 garlic cloves, minced
1/2 teaspoon salt
1/4 tablespoon black pepper
1 1/2 lbs cubed chicken breasts
1 pint cherries or 1 pint grape tomatoes
2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
1 red pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8 skewers

Steps:

In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
Heat grill to high, or preheat the broiler to high.
Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

Nutrition Facts : Calories 617.6, Fat 43.2, SaturatedFat 8.3, Cholesterol 109, Sodium 417, Carbohydrate 19.7, Fiber 3.4, Sugar 13, Protein 38.3

ROSEMARY RANCH CHICKEN KABOBS

Rosemary Ranch Chicken Kabobs image

This is my FAVORITE recipe that I snagged from AllRecipes. I've changed things a bit...but the flavor is incredible! I've cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven. Oven and grill are by far the best methods. I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch. I also completely omit the salt since I don't feel it needs it. My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes. Lean toward 20 so as not to overcook. YUM!

Provided by RedVinoGirl

Categories < 60 Mins

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1/2 cup light ranch salad dressing
3 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary, minced
2 teaspoons salt (I omit the salt!)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper (to taste)
1 tablespoon white sugar (I cut this in half!)
5 boneless skinless chicken breast halves, cut into 1 inch cubes

Steps:

In a medium bowl, 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 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutrition Facts : Calories 350.7, Fat 21.8, SaturatedFat 3.3, Cholesterol 94.4, Sodium 1459.4, Carbohydrate 5.9, Fiber 0.1, Sugar 4.5, Protein 31.4

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