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Chicken and Rosemary Kabobs (7/9/2010)

Chicken and Rosemary Kabobs


¾ cup Olive Oil
¾ cup Ranch dressing
1/3 cup Worcestershire sauce
2 tablespoons minced fresh rosemary
1 teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoon white vinegar
½ teaspoon black pepper
1 tablespoon sugar
8 boneless, skinless chicken breasts, cut into 1 inch cubes


In a medium bowl, stir together olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken cubes in the bowl, and stir to coat. Cover and refrigerate at least 30 minutes.
Preheat grill to medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, turning as you go. Grill until chicken is no longer pink in the center, and juices run clear.


Serves 8


This week's recommended wine from Van's Liquor Store in East Dubuque-Chateau Ste. Michelle Riesling or Harvest Select Riesling, 750ml bottle,
$5.99 through 7-12-10.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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