Rosemary Sage Chicken Kabobs Recipes

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• 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.
• 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.

ROSEMARY-SAGE CHICKEN KABOBS

Steps:

• In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
• Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
• Heat grill to high, or preheat the broiler to high.
• Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
• Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

ROSEMARY VEGETABLE KEBABS

Steps:

• Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
• In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
• Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
• Remove the foil and serve.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• 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.
• 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.

HONEY ROSEMARY CHICKEN KABOBS FOR TWO

Steps:

• In a small bowl, combine the first four ingredients. Pour 3 tablespoons marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. On four metal or soaked wooden skewers, alternately thread the chicken, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.

HONEY ROSEMARY CHICKEN KABOBS

Steps:

• In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.