Rosemary Ranch Chicken Kabobs

Hold it, hold it, don’t scroll past this recipe just because it has rosemary in it. Because THE KIDS LOVE IT. And trust me, my kids are picky with anything that resembles an herb on it. This recipe for Rosemary Ranch Chicken Kabobs will be an instant family favorite, I promise you. In fact, it’s nickname is “Carter Chicken” at our house because it’s Carter’s favorite.

The recipe indicates that the chicken marinade for 30 minutes.  Something about this marinade does magical things to the chicken because they are always tender and juicy. These chicken kabobs are best grilled, but can be seared in a skillet as well. We typically serve these grilled chicken kabobs with buttered egg noodles or wild rice, and a fresh steamed veggie side.

This recipe for rosemary ranch chicken kabobs makes enough food for two meals in our house with my two little guys. One thing I really like about this grilled chicken is that it’s perfect to add to a salad as well. If I have just a few pieces remaining, I will cut it up and top my lunch salad the next day. 

If you like this chicken recipe, you might also like our Baked Chicken Chimichanga Pockets. 

Rosemary Ranch Chicken Kabobs

Prep time 40 minutes
Cook time 12 minutes
Serves 4


1/2 cup olive oil
1/2 cup ranch dressing
3 TB Worcestershire sauce
1 TB minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp apple cider vinegar
1/4 tsp freshly ground black pepper
1 TB white sugar
1 LB Chicken Breast, cut into small cubes for skewering


In a large bowl, combine the olive oil, ranch, Worcestershire sauce, rosemary, salt, lemon juice, apple cider vinegar, pepper, and sugar. Add cubed chicken to the mixture, and cover, refrigerate, and marinade for 30 minutes.

Preheat the grill to 450 degrees. Skewer the chicken kabobs and discard remaining marinade. If you are using bamboo skewers, you’ll want to make sure you soak them in water for 1 hour, because it will prevent the skewers from burning.

Spray grill with nonstick spray. Grill chicken for a total of 12 minutes, turning one quarter turn every 3 minutes for even cooking. Serve warm.

chicken grill retouched


*Recipe adapted from Allrecipes.

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