Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers
Instructions:
- In a bowl, combine ranch dressing, olive oil, chopped rosemary, minced garlic, Dijon mustard, honey, lemon zest, smoked paprika, salt, and pepper. Mix well to create the marinade.
- Place the chicken cubes in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to let the flavors meld.
- If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece.
- Grill the chicken kabobs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the edges.
- While grilling, baste the kabobs with the remaining marinade to enhance the flavor.
- Once cooked, remove the kabobs from the grill and let them rest for a few minutes.
- Serve the Rosemary Ranch Chicken Kabobs on a platter, garnished with extra rosemary if desired. They pair well with a side of rice, grilled vegetables, or a fresh salad.
Enjoy the succulent and flavorful Rosemary Ranch Chicken Kabobs with family and friends for a delightful meal!
