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Grilled Rosemary Ranch Chicken Kabobs on a platter with charred lemons

Rosemary Ranch Chicken Kabobs

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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Calories: 340
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup ranch dressing
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 12 wooden or metal skewers

Method
 

  1. In a large bowl, whisk together the ranch dressing, chopped rosemary, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
  2. Add the cubed chicken to the marinade and toss to ensure even coating.
  3. Cover the bowl and refrigerate to marinate for at least 30 minutes.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the cooking grates.
  5. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
  6. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even heat circulation.
  7. Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from the grill and allow the chicken to rest for 5 minutes before serving.