We love the smell of fresh rosemary. Here are the ingredients you’ll need:
- ½ Tbsp ranch seasoning
- 1/3 cup olive oil
- Tbsp Wocestershire sauce
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh rosemary, plus more sprigs for garnish
- 4 boneless, skinless chicken breasts, cut into 1 inch cubes
- 8-10 metal kebab skewers (or flat wooden skewers, soaked for at least 20 minutes)
Directions:
- In a mixing bowl, stir together olive oil, ranch seasoning, Worcestershire sauce, lemon juice, and rosemary.
- Add cubed chicken to the bowl and stir well to coat the pieces evenly Refrigerate for at least an hour, up to overnight.
- Grease the cooking grate and preheat the grill to medium-high heat.
- 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.
- Serve hot and garnish with more fresh rosemary if desired.