Maria's Ranch Chicken Kabobs

My friend Maria's Ranch Chicken Kabobs have quickly become a favorite dinner around here, and I'm willing to bet that they will be a staple in your summer dinner rotation, too!

Course Dinner

Cuisine American

Keyword chicken, grilling, kabobs

Prep Time 3 30

Cook Time 10

Total Time 3 40

Servings people

Calories 399.3kcal

Author Blair Lonergan

Ingredients

For the Marinade:

1/2 c. olive oil
1/2 c. ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon finely-minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper
1 tablespoon sugar

For the Kabobs:

Approximately 1.5 - 2 lbs. boneless chicken breasts, cut into 1-inch cubes
3 sweet bell peppers (any color), seeded and cut into 1-inch cubes
1 large red onion or sweet onion, cut into 1-inch cubes

Instructions

Pre-soak wooden kabob skewers in water for a few hours before grilling.
Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables. Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
Alternate threading chicken and vegetables on skewers. Grill over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.

Notes

Cooking Just for Two? Cut all of the ingredients in half. Cooking instructions remain the same.

These chicken kabobs can also be prepared in a skillet on the stovetop or in the oven (see notes above for those instructions).

Nutrition