Best 6 Rosemary Chicken Kabobs Recipes
Indulge in the tantalizing flavors of rosemary chicken kabobs, where tender chicken pieces, marinated in a symphony of herbs and spices, are skewered and grilled to perfection. Experience a burst of Mediterranean flair with the aromatic rosemary and zesty lemon, while the hint of garlic adds a savory depth. These kabobs are not just a culinary delight but also a visual masterpiece, with the vibrant colors of the chicken, vegetables, and herbs creating an enticing display. Get ready to embark on a culinary journey with our diverse collection of rosemary chicken kabob recipes, each offering a unique twist on this classic dish. From simple and quick weekday meals to impressive party platters, we have something for every occasion and taste preference.
Here are our top 6 tried and tested recipes!
ROSEMARY RANCH CHICKEN KABOBS
This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.
Provided by Theresa Spencer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g
HONEY ROSEMARY CHICKEN KABOBS
"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ROSEMARY RANCH CHICKEN KABOBS
This is my FAVORITE recipe that I snagged from AllRecipes. I've changed things a bit...but the flavor is incredible! I've cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven. Oven and grill are by far the best methods. I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch. I also completely omit the salt since I don't feel it needs it. My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes. Lean toward 20 so as not to overcook. YUM!
Provided by RedVinoGirl
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.7, Fat 21.8, SaturatedFat 3.3, Cholesterol 94.4, Sodium 1459.4, Carbohydrate 5.9, Fiber 0.1, Sugar 4.5, Protein 31.4
ROSEMARY RANCH CHICKEN KABOBS
Since I am now growing some of my own herbs, this recipe caught my eye. I found it on FB and really want to make them. I will probably make them on my George Foreman, cause my grill is not working. I love rosemary so these will be great with a fresh salad, fresh green beans and flavored rice.
Provided by Kimi Gaines
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, stir together all ingredients (except chicken). Allow to stand for 5 minutes. Add in your chicken cubes and marinate for 30 minutes. Preheat grill to med/high temp. Thread chicken onto screwer's and discard marinade. Lightly oil the grill grate. Grill for 10-15 minutes or until chicken is no longer pink in the center.
ROSEMARY RANCH CHICKEN KABOBS
Steps:
- 1. 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. 2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 3. 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 CHICKEN KABOBS
Categories Chicken
Number Of Ingredients 12
Steps:
- For marinade: Whisk all marinade ingredients, including salt & pepper to taste, in a bowl. Transfer to a gallon-sized ziplock bag. Add chicken; refrigerate, turning once or twice, for at least 3 hours and up to 24 hours. For kebobs: preheat grill with all burners set to high and the lid down until the grill is very hot. Scrape the cooking grate clean. Turn all burners to med-high. Meanwhile, lightly coat the vegetables with oil. Season with salt & pepper. Remove chicken chunks from the bag; discard the marinade. Thread chicken and vegetables onto the skewers (use 2 skewers per kebab, if desired, for easy turning on the grill). Grill the skewers, covered, turning each ¼ turn every 2-3 minutes, until the chicken and vegetables are lightly browned and meat is fully cooked, about 8 minutes for white meat and 9 minutes for dark meat.
Tips:
- Use fresh rosemary. Fresh rosemary has a more intense flavor than dried rosemary, so it'll give your chicken kabobs a more pronounced flavor.
- Don't overcrowd the kabobs. If you overcrowd the kabobs, they won't cook evenly. Make sure there's enough space between the chicken pieces so that they can cook all the way through.
- Cook the chicken kabobs over medium heat. Cooking them over high heat will cause them to burn on the outside before they're cooked through on the inside. Medium heat will allow them to cook evenly and thoroughly.
- Baste the chicken kabobs with the marinade while they're cooking. This will help to keep them moist and flavorful.
- Serve the chicken kabobs with your favorite sides. Some popular sides for chicken kabobs include rice, grilled vegetables, and tzatziki sauce.
Conclusion:
Rosemary chicken kabobs are a delicious and easy-to-make dish that's perfect for a summer cookout. They're also a great way to use up leftover chicken. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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