Rosemary Ranch Chicken Kabobs

We eat quite a bit of grilled chicken around here. It is so simple, delicious and reduces the amount of cleanup in the kitchen. (That last part is the most important.)

Usually, I marinate the chicken in zesty italian dressing or mojo sauce and then grill them and they are soooo good. Like, company good.

However, I am always on the lookout for new recipes, and when I saw this flavor combination, I was intrigued. Plus, it had about a zillion 5 star reviews on allrecipes.
I had never done kabobs before, but since we had a box of 1,000 wooden skewers (think cake pops), I thought I'd try them.

The results were definitely 5 star. We all loved them & it was a nice change from our marinades. I served them with pasta & homemade marinara sauce & it made for a really scrumptious meal.

From allrecipes.com:

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons 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.

   

Give 'em a try!

London Broil

THIS IS THE BEST!

Ingredients:
2 cloves garlic, minced
1 tsp salt
6 Tbs soy sauce
3 Tbs ketchup
2 Tbs oil
1 tsp pepper
1 tsp dried oregano
3-4 lb london broil

Combine everything and refrigerate overnight. Remove the meat from the marinade & set it aside. Grill the meat over low heat until it's as done as you want it. (Sorry I'm not more helpful there. I haven't refined my grilling skills yet. Most directions say no more than 7 minutes per side, but I ended up grilling ours for over an hour and it was perfectly light pink in the middle!) Meanwhile, bring the reserved marinade to a boil and simmer for a few minutes. Slice the grilled meat into thin slices and drizzle with the simmered marinade. Serves 6.

The untweaked version of this recipe originally came from allrecipes.