Rosemary Chicken Kebabs

Rosemary Chicken Kebabs


3219 people made this

About this recipe: Cubed chicken breast pieces are marinated in a mixture of Ranch dressing, Worcestershire sauce and rosemary, creating a deliciously tender kebab. Serve with a side salad.

Theresa Spencer

Serves: 6 

  • 125ml olive oil
  • 125ml ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon malt vinegar
  • 1/4 teaspoon ground black pepper or to taste
  • 1 tablespoon caster sugar or to taste
  • 5 skinless, boneless chicken breast fillets, cut into 2.5cm cubes

Prep:5min  ›  Cook:8min  ›  Extra time:30min marinating  ›  Ready in:43min 

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the barbecue for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the cooking grate. Barbecue skewers for 8 to 12 minutes or until the chicken is no longer pink in the centre and the juices run clear.

Alternative cooking methods

You can also cook the kebabs under the grill.

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