It is about this time of year that I CAN'T WAIT for summer and grilling weather. I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring. I found this recipe on Pinterest and immediately put it on my menu for the week. I am so glad I did...it was AMAZING! I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper. Seriously fabulous!
Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from: Allrecipes
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Ranch Dressing
- 3 TBSP Worcestershire Sauce
- 1 TBSP minced Fresh Rosemary
- 1 tsp Salt
- 1 tsp Lemon Juice
- 1 tsp White Vinegar
- 1/2 tsp fresh ground Black Pepper, or to taste
- 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes
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.