Rosemary Chicken Kabobs Recipes

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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



ROSEMARY RANCH CHICKEN KABOBS image

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.

1/2 c olive oil
1/2 c ranch dressing
3 Tbsp worcestershire sauce
1 Tbsp fresh rosemary, minced
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1 Tbsp sugar
5 boneless chicken breasts, cut into 1 inch cubes

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



Rosemary Ranch Chicken Kabobs image

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

1/3 cup olive oil
1/2 cup light ranch salad dressing
3 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary, minced
2 teaspoons salt (I omit the salt!)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper (to taste)
1 tablespoon white sugar (I cut this in half!)
5 boneless skinless chicken breast halves, cut into 1 inch cubes

ROSEMARY RANCH CHICKEN KABOBS

Categories     Chicken     Dinner

Yield 4 Servings

Number Of Ingredients 10



ROSEMARY RANCH CHICKEN KABOBS image

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.

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

ROSEMARY CHICKEN KABOBS

Categories     Chicken

Number Of Ingredients 12



ROSEMARY CHICKEN KABOBS image

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.

Marinade:
1 cup olive oil
¼ cup minced garlic
¼ cup minced fresh rosemary
2 teaspoons salt
black pepper to taste
3 pounds skinless boneless chicken thighs or breasts, cut into 1 ½ " chunks
Kebabs:
3 cups button mushrooms, stems removed
3 cups red onions, cut into 1" squares
4 Tablespoons olive oil
Salt & Pepper

HONEY-GLAZED CHICKEN KABOBS

This is one of my husband's favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. -Tracey Miller, Aiken, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Honey-Glazed Chicken Kabobs image

Steps:

  • In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

Nutrition Facts : Calories 363 calories, Fat 22g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 395mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.

2/3 cup reduced-sodium soy sauce
2/3 cup honey
1/2 cup canola oil
1 tablespoon prepared horseradish
2 teaspoons steak seasoning
2 garlic cloves, minced
2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 large sweet red pepper, cut into 1-1/2-inch chunks
1 large green pepper, cut into 1-1/2-inch chunks
1 large onion, cut into 1-1/2-inch wedges

ROSEMARY-SAGE CHICKEN KABOBS

Make and share this Rosemary-Sage Chicken Kabobs recipe from Food.com.

Provided by groovey blonde

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Rosemary-Sage Chicken Kabobs image

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.

Nutrition Facts : Calories 617.6, Fat 43.2, SaturatedFat 8.3, Cholesterol 109, Sodium 417, Carbohydrate 19.7, Fiber 3.4, Sugar 13, Protein 38.3

3 tablespoons red wine vinegar
1/2 cup olive oil
3/4 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley leaves
3/4 teaspoon dried rosemary
3/4 teaspoon dried sage
2 garlic cloves, minced
1/2 teaspoon salt
1/4 tablespoon black pepper
1 1/2 lbs cubed chicken breasts
1 pint cherries or 1 pint grape tomatoes
2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
1 red pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8 skewers

CHICKEN KABOBS

Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Provided by DAVESARAH

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients 6



Chicken Kabobs image

Steps:

  • Preheat grill for high heat.
  • Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
  • Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g

4 skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup barbeque sauce
skewers

ROSEMARY-SKEWERED ARTICHOKE CHICKEN

These attractive kabobs from Lisa White of San Diego, California put rosemary in the spotlight. The chicken and vegetables have a lovely, fresh herb flavor whether you choose to use the rosemary stems as skewers or not.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12



Rosemary-Skewered Artichoke Chicken image

Steps:

  • In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

Nutrition Facts : Calories 215 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes

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