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Living off the LAN

Rosemary Chicken Kebabs

Ingredients

  • 2/3 cup olive oil
  • 2/3cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 tablespoon minced fresh rosemary
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon celery salt (I used Bon Appetite)
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • Ground Black Pepper (to taste)
  • 1/2 teaspoon lemon pepper
  • 1 tablespoon white sugar, or to taste (optional)
  • 3 skinless, boneless chicken breasts – cut into 1 inch cubes
  • 1 Red Bell Pepper – cut into 1.5 inch squares
  • 1 Green Bell Pepper – cut into 1.5 inch squares
  • 1 pkg. Cherry Tomatoes

Directions

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, celery salt, lemon juice, white vinegar, pepper, lemon pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 1 hour.
  2. In a bowl, toss peppers and tomatoes with 3 tablespoons of olive oil with salt and pepper (to taste) and refrigerate for at least 30 min.
  3. Preheat the grill for medium-high heat. Thread chicken, peppers and tomatoes onto skewers and discard marinade and left over oil.
  4. 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.

Notes:

Served with Oven Roasted Potatoes. The recipe for them is on my wife’s blog.

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2 comments on “Rosemary Chicken Kebabs

  1. sybaritica
    June 15, 2012

    Very nice, and clever idea with the ranch dressing and worcestershire sauce. I think I’ll try that as I have some nice fresh rosemary in the fridge.

    • TJ
      June 15, 2012

      Great! Let me know how they turn out! I would love to see a photo.

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This entry was posted on June 15, 2012 by in General Bloggyness, Kitchen Geek and tagged , , , , , , , .

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