Rose­mary Ranch Chicken Kabobs

Kuwait Times - - FOOD -


1/4 cup olive oil 1/2 cup ranch dress­ing 3 ta­ble­spoons Worces­ter­shire sauce 1 ta­ble­spoon minced fresh rose­mary 1 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 5 skin­less, bone­less chicken breast halves cut into 1 inch cubes


In a medium bowl, stir to­gether the olive oil, ranch dress­ing, Worces­ter­shire sauce, rose­mary, salt, lemon juice, white vine­gar, pep­per, and su­gar. Place chicken in the bowl, and stir to coat with the mari­nade. Cover and re­frig­er­ate for 30 min­utes or longer if de­sired.

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.

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