Rosemary Ranch Chicken Kabobs

Kabobs, whether they are made with chicken, beef, pork, lamb, or just vegetables, are a great dish to make when entertaining. Everything can be cut up and prepared ahead of time. If you want, you can even do a “make your own” kabob party, where everyone can skewer the items that they like to create their own personal kabobs. They are also very pretty with the bright contrasting colours of the meat, green & yellow peppers, red tomatoes & purple onions. The next time you’re hosting a barbecue, please give kabobs a try, they really are not much more work than doing your meat & vegetables separately, yet they are more impressive.

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Ingredients:

1/2 cup olive oil
1/2 cup gluten-free ranch dressing
3 tablespoons gluten-free Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Directions:

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white 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 grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Souce: Allrecipes

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