Rosemary Ranch Chicken Kabobs

If you’ve been following my blog for any length of time, you know that I don’t post a lot of recipes. It’s not that I don’t enjoy being in the kitchen, because I do. It’s just that there are only so many hours in the day. I’m doing pretty well to get dinner on the table at a reasonable time as it is, without taking pictures along the way!

But today, I wanted to share a summertime favorite of ours, one that’s too good not to share. I found it on about 4 years ago. Here’s a link to the original recipe.

This recipe scores a perfect 6 out of 6 in our family. That means all six of us like it. Recipes like that are hard to find, which is what makes this one so special.

Rosemary Ranch Chicken Kabobs
Prep time
Cook time
Total time
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.
Recipe type: Main Dish
Cuisine: American
Serves: 6
  • 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 (optional)
  • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
  1. 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 marinate. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. 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.
Serve with potatoes, bread, a salad and white wine.


Here are a few tips for you if you decide to make this.

First, nothing beats the taste and aroma of fresh Rosemary, so use it if you can. I like to grow some plants in a container outside during the summer, so I always have some on hand.

Second, I use my FoodSaver to marinate the chicken, instead of putting it in a bowl. It really helps to infuse the chicken with the flavors. You could also use a Zip-loc bag.

Third, if you do use a FoodSaver or a Zip-loc bag, place it into a container first, so it will stand up on its own and you can add the ingredients without having to worry about it falling over.

It doesn’t seem to matter that I’ve made this dish at least a couple dozen times. My family hasn’t tired of it yet. In fact, when I served it last night, I heard Hubby whisper to our son (while sneaking a piece before everyone sat down), “it melts in your mouth!” And it really does, just like the recipe says. I hope you’ll give it a try. It may become a favorite of yours too!

On another note, I’ve been trying to use my Facebook page more to let you know what’s going on between posts. If you’re already following me, you’ll know that I mentioned I would show you how I keep my hanging baskets looking great all summer long, even while on vacation. Look for that post to come soon.

I also showed you a couple of sneak peaks of a piece of furniture I’ve been working on. If you’re not following me on Facebook yet, just click on the Facebook widget in my sidebar to keep up on all the latest.

I hope you’re having a wonderful week. As always, thanks for stopping by!

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