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A&E >  Food

Dorothy Dean presents: Get grilling with rosemary-ranch chicken kebabs

Add these rosemary chicken kebabs to your summer grilling repertoire. (Audrey Alfaro)
Add these rosemary chicken kebabs to your summer grilling repertoire. (Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

Food on a stick totally screams summer.

And kebabs are one of my favorite summer skewered meals because they can be made in advance and cooked out on the grill. Grilling in the sunshine with a cold one in hand just makes me happy.

So does juicy, moist chicken that’s both flavorful and a breeze to make.

These rosemary ranch chicken kebabs are an easy dinner option that be served with rice and veggies, over a salad, or in pita bread, gyro-style.

The marinade for these kebabs comes together in minutes. And, after 30 minutes of marinating, you are ready to skewer the chicken. If using wooden skewers, don’t forget to soak them first so they don’t burn.

If making in advance, just cover and refrigerate the skewered chicken until ready to grill.

And don’t let the simplicity of bottled ranch dressing in the marinade fool you. The rosemary, lemon juice, Worcestershire sauce, vinegar and sugar add hints of zest, tanginess and sweetness.

Thighs can be used instead of chicken breasts, and veggies, such as onions, bell peppers, mushrooms, zucchini and potatoes, can also be added to the skewers.

With summer on its tail end, better take advantage of grilling season while it’s here. Get those skewers soakin’!

Rosemary Ranch Chicken Kebabs

Adapted from

1/4 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary (dry can be used)

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 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

In a medium bowl, combine the olive oil, ranch dressing, Worcestershire sauce, rosemary, lemon juice, white vinegar, pepper and sugar. Stir and let stand for 5 minutes.

Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Add the chicken to the bowl and toss to coat with the marinade. Cover and allow to marinate for 30 minutes in the refrigerator.

Preheat the grill for medium-high heat.

Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Place chicken skewers on grill and turn every couple minutes while basting them with the reserved marinade. Grill skewers for 8 to 12 minutes, or until cooked through.

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