Rosemary Ranch Chicken Kabobs

Just when we thought life was sort of maxed out, what with the kitchen remodel still ongoing and all, it became apparent that it was time to get Dad moved into assisted living.  He was in complete agreement and ready for the move which made this a much easier endeavor, but oh my ever lovin goodness, what a project it turned out to be!  

I may or may not have procrastinated just a bit in getting Mom's things moved out of their place after she passed away last year so when it came time to get Dad moved, I had a real mountain to climb, I'll tell you.  Of course, there was the emotional component of disassembling a lifetime of memories and treasures and everyday belongings, which many of you already know can be a bit draining.  But then there's the organizational component of what goes where and to who, and then the physical component of actually moving everything.  A big shout out to my brave, unselfish and amazingly generous family who were there for me through it all with exactly the help I needed at exactly the moment I needed it.  Grandkids too...

Some were more help than others...

But, of course, the Husband was a constant through it all and he knows he has my undying love and appreciation for like ever and ever.

And now Dad is happily ensconced in his beautiful new digs and we're all just so glad he's where he needs to be.  And we can all now return to our lives and the parts and pieces that have been neglected, and for me, that includes cooking.

As you can imagine, there has barely been time to cook and it goes without saying that there has been no time for real photography, but none of that is going to stop me from putting out a post, so here's a little something that I've been diggin' lately and thought you might too.

Both of my daughters have made these kabobs and every time they have, I've been like "why are these so freakin good?"  I mean, boneless chicken breasts on the grill are notoriously dry and uninteresting, but these have flavor and char and they're so tender you'd never know they were white meat.

And the main reason that I'm posting them is because they're just so dang easy, that even I could throw em together after a long day of moving stuff.  It was a beautiful evening so I threw them on the grill and we took a few minutes to savor a good meal and a quiet moment (photography courtesy of my always at the ready iphone).

We all need a few simple, scrumptious and inexpensive meals in our arsenal, and this one's been added to my list.  Here's the recipe...

P.S. I have subsequently drizzled these delectable little kabobs with our herby tahini sauce and never looked back. You’re gonna want this stuff on everything, but it dresses up this chicken like nobody’s business. I’ve included the recipe below.


Rosemary Ranch Chicken Kabobs

Click here for a printable recipe

These kabobs can easily be grilled on the stove on a grill pan instead of a barbecue - they're super delicious either way.  And the longer they marinate, the tenderer the meat will become, but they'll still be great if you only have 30 minutes.

Serves 4-6

5-6 boneless, skinless chicken breasts, cut into 1-inch cubes
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
1/2 teaspoon black pepper (or to taste)
1 tablespoon white sugar

In a medium bowl, stir together the marinade ingredients (everything but the chicken).  Let stand for 5 minutes. Place the chicken in the bowl and stir to coat with the marinade.  Cover and refrigerate for at least 30 minutes.

Preheat the grill to medium-high.  Thread the chicken cubes onto skewers and discard the marinade.

Lightly oil the grill grate and grill the skewers for 8 to 10 minutes, turning the skewers every couple of minutes to get all of the sides cooked.

For the Herby Tahini Sauce:
2 cloves garlic, peeled and quartered
3/4 cup packed Italian parsley
1/2 cup packed cilantro
5 to 8 tablespoons water
1/2 cup tahini paste
2 green onions, roughly chopped
3 to 4 tablespoons fresh squeezed lemon or lime juice
Salt to taste

1. Place the garlic, parsley and cilantro into a small food processor, and pulse a few times until it's minced pretty finely.  

2 Add the remaining ingredients and puree until smooth.  The sauce should be a little thinner than mayonnaise; if it is too thick to pour, gradually stir in more lemon juice or water, depending on how tart you would like the sauce. Taste, and add more salt or lemon juice if desired. 

3. The sauce thickens when refrigerated. Just before serving, if necessary, stir in more water by teaspoons to bring the sauce back to the consistency you like. If after

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