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Grilled Rosemary Chicken & Veggie Kebabs (she: Leesh and Lu)

Grilled Rosemary Chicken and Veggie Kebabs


  • ½ cup olive oil
  • ½ cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 1 ½ teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¼ teaspoon ground black pepper
  • 1 tablespoon white sugar
  • 5 boneless skinless chicken breast halves, cut into 1-inch pieces
  • For the veggie skewers:
  • Zucchini cut into bite sized pieces
  • Whole mushrooms
  • Red Bell Peppers cut into large chunks
  • Sweet Onion cut into large chunks
  • Cooking spray
  • Salt and pepper to taste


  1. In a medium bowl, combine all marinade ingredients except the chicken. Stir until combined and allow marinade to sit for 5 minutes. Add in chicken pieces and stir to coat. Cover and marinate for at least an hour, or as long as overnight.
  2. To prepare the vegetable skewers, thread veggies onto skewers and spray lightly with cooking spray. Season with salt and pepper.
  3. When ready to cook, preheat grill to medium-high. Thread the chicken onto skewers and discard marinade. Grill on a lightly-oiled grate for 8-12 minutes or until the chicken is no longer pink in the center and the juices run clear. Cook the veggie skewers until they are crisp-tender and have good color and caramelization from the grill.

Recipe Notes

Recipe Source:
Russell and Shauna Grover