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Flavorful Rosemary Ranch Chicken Kabobs

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Juicy and savory grilled chicken kabobs marinated in a creamy ranch seasoning and fresh rosemary blend, perfect for quick and easy outdoor gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons ranch seasoning mix (store-bought or homemade)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional vegetables: 1 red bell pepper, cut into chunks; 1 small red onion, cut into wedges; 1 zucchini, sliced into thick rounds

Instructions

  1. In a medium bowl, whisk together olive oil, ranch seasoning, chopped fresh rosemary, minced garlic, lemon juice, salt, and pepper.
  2. Cut chicken into uniform 1.5-inch chunks for even cooking.
  3. Add chicken to the marinade and toss to coat all pieces. Cover and refrigerate for 30 minutes to 2 hours.
  4. If using vegetables, chop and toss them lightly in olive oil and salt.
  5. Preheat grill to medium-high heat (about 400°F). For charcoal grills, wait until coals are covered with white ash.
  6. Thread chicken pieces and vegetables alternately onto skewers, leaving space between pieces.
  7. Grill kabobs for 12-15 minutes, turning every 3-4 minutes until golden brown and juices run clear.
  8. Check doneness with a meat thermometer (165°F internal temperature) or by cutting into the thickest piece.
  9. Remove kabobs from grill and let rest for 5 minutes before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Do not overcrowd skewers to allow even cooking. Rest kabobs for 5 minutes after grilling for juicier results. For indoor cooking, broil kabobs on a baking sheet about 6 inches from heat for 10-12 minutes, turning once.

Nutrition

Keywords: chicken kabobs, grilled chicken, rosemary ranch chicken, easy grilling recipe, backyard cookout, quick dinner, healthy chicken kabobs

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