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.

    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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