Best 6 Rosemary Chicken Kabobs Recipes
Rosemary chicken kabobs are a succulent and flavorful dish that will surely tantalize your taste buds. Whether you're a seasoned grill master or just starting out, this guide will provide you with all the essential information you need to create mouthwatering rosemary chicken kabobs in the comfort of your home. From choosing the right ingredients to marinating and grilling techniques, we'll walk you through every step of the process. Get ready to impress your friends and family with this delectable dish that combines the aromatic essence of rosemary with tender, juicy chicken.
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ROSEMARY RANCH CHICKEN KABOBS
This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.
Provided by Theresa Spencer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- 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.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g
HONEY ROSEMARY CHICKEN KABOBS
"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 206 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ROSEMARY RANCH CHICKEN KABOBS
This is my FAVORITE recipe that I snagged from AllRecipes. I've changed things a bit...but the flavor is incredible! I've cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven. Oven and grill are by far the best methods. I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch. I also completely omit the salt since I don't feel it needs it. My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes. Lean toward 20 so as not to overcook. YUM!
Provided by RedVinoGirl
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- 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.
Nutrition Facts : Calories 350.7, Fat 21.8, SaturatedFat 3.3, Cholesterol 94.4, Sodium 1459.4, Carbohydrate 5.9, Fiber 0.1, Sugar 4.5, Protein 31.4
ROSEMARY RANCH CHICKEN KABOBS
Since I am now growing some of my own herbs, this recipe caught my eye. I found it on FB and really want to make them. I will probably make them on my George Foreman, cause my grill is not working. I love rosemary so these will be great with a fresh salad, fresh green beans and flavored rice.
Provided by Kimi Gaines
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, stir together all ingredients (except chicken). Allow to stand for 5 minutes. Add in your chicken cubes and marinate for 30 minutes. Preheat grill to med/high temp. Thread chicken onto screwer's and discard marinade. Lightly oil the grill grate. Grill for 10-15 minutes or until chicken is no longer pink in the center.
ROSEMARY RANCH CHICKEN KABOBS
Steps:
- 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.
ROSEMARY CHICKEN KABOBS
Categories Chicken
Number Of Ingredients 12
Steps:
- For marinade: Whisk all marinade ingredients, including salt & pepper to taste, in a bowl. Transfer to a gallon-sized ziplock bag. Add chicken; refrigerate, turning once or twice, for at least 3 hours and up to 24 hours. For kebobs: preheat grill with all burners set to high and the lid down until the grill is very hot. Scrape the cooking grate clean. Turn all burners to med-high. Meanwhile, lightly coat the vegetables with oil. Season with salt & pepper. Remove chicken chunks from the bag; discard the marinade. Thread chicken and vegetables onto the skewers (use 2 skewers per kebab, if desired, for easy turning on the grill). Grill the skewers, covered, turning each ¼ turn every 2-3 minutes, until the chicken and vegetables are lightly browned and meat is fully cooked, about 8 minutes for white meat and 9 minutes for dark meat.
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs cut into 1-inch pieces. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
- Marinate the chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, and rosemary adds flavor and helps keep it moist during cooking.
- Skewer the chicken: Thread the chicken pieces onto skewers, alternating with vegetables if desired. If using metal skewers, spray them with cooking oil to prevent sticking.
- Cook the kabobs over medium heat: Cook the kabobs over medium heat on a grill or in a grill pan for 8-10 minutes per side, or until the chicken is cooked through and the vegetables are tender.
- Serve with your favorite dipping sauce: Serve the kabobs with your favorite dipping sauce, such as tzatziki sauce, hummus, or chimichurri sauce.
Conclusion:
Rosemary chicken kabobs are a delicious and easy-to-make meal that is perfect for summer grilling. The rosemary marinade infuses the chicken with flavor, and the vegetables add a pop of color and nutrition. Serve the kabobs with your favorite dipping sauce for a complete meal that everyone will enjoy.
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