Rosemary Chicken Kebabs

    43 min

    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.

    3231 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (3109)


    Delicious, souery and moist, I put it in the oven 200 C for 15-20 min. Ranch dressing was exchanged for some yoghurt with herbs. Really yummy.  -  11 Aug 2017


    These were HEAVENLY! My husband and I would give them 10 stars if we could. I lined a grill basket with tinfoil and put the chicken and some marinade into it and grilled the pieces that way. I used dried rosemary and cut the sugar in half. I also used low fat ranch dressing and completely omitted the salt because it just isn't necessary. These were melt in your mouth MOIST and DELICIOUS!! Even my 19-month-old and 3-year-old gobbled this up. The marinade from the grill basket was also incredible poured over white rice. EXCELLENT RECIPE!!!!! EDIT: I've since made this recipe on the stove top and in the oven in order to use up all the marinade (which is INCREDIBLE on rice) and both alternate methods are good by the oven is a better 2nd choice as the stove top method tended to dry the chicken out a bit but still tasted great! I bake it with all the marinade on 450 for 20 minutes. Melt in your mouth moist! EDIT AGAIN: I tried another reviewers recommendation to use Trader Joe's ranch dressing...just not that good with it. It might be slightly healthier for you but I'm willing to splurge for the little dressing that's used and use hidden valley ranch light. Made a HUGE difference to my family and to guests who've had it both ways. Cut back on oil...but use flavorful ranch dressing!  -  04 Nov 2007  (Review from Allrecipes US | Canada)


    Very tender chicken! I would use this marinade for chicken breasts as well. We reserved a little of the marinade and added more ranch dressing for a nice dipping sauce on the side. UPDATE: I've made these so many times now because they're just that good. You can cut down on the oil and substitute dried rosemary for the fresh if you don't have any on hand. I always use the sugar and 1 tsp. of salt vs. two. If you're looking to cut down on calories Hidden Valley Ranch Light Buttermilk Dressing works great with this recipe. I usually marinate this at least 6 hours. No matter what you do - it's bound to come out moist and delicious.  -  26 May 2008  (Review from Allrecipes US | Canada)