Rosemary Ranch Chicken Kabobs
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 6
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⅓ cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary, plus more sprigs for garnish
4 boneless, skinless chicken breasts, cut into 1-inch cubes
8–10 wooden skewers, soaked for at least 20 minutes
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
Preheat the grill to medium-high heat and grease the grates to precent sticking. Thread the chicken onto the skewers and discard remaining marinade.
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.
For safe meat preparation, reference the USDA website.
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Recipe Nutritional Information
% Daily Value*
|Total Fat 16g||25%|
|Saturated Fat 3g||19%|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fibers 1g||4%|
|Vitamin A 55 IU||1%|
|Vitamin C 4mg||5%|
*Percent Daily Values are based on a 2,000 calorie diet.
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