These kabobs are really nice served over your favorite rice cooked in chicken broth and then very lightly flavored with a bit of lemon juice.
If using wooden bamboo skewers, place in water to soak (for least 30 minutes)
Stir together the olive oil, ranch dressing, Worcestershire sauce, sage, salt, lemon juice, vinegar, pepper ,and sugar in a medium bowl. Let stand for 10 minutes. Place chicken cubes in the bowl, stir to coat with the marinade; cover and refrigerate for 45 minutes.
Lightly oil grill grate and preheat the grill to medium high heat.
Meanwhile, thread chicken on to skewers and discard marinade.
Grill skewers, turning once, for 8 to 12 minutes or until the juices run clear.
By Deeli from Richland, WA
Thanks for sharing.
Our family seems to be eating more and more chicken these days, not only for the price, but for the nutritional value minus the higher cholesterol of beef or pork. I grew up eating lots of good chicken that my Mom raised, so I'm kinda happy to see a full circle approaching. I think we used to eat a lot healthier than we're doing in today's world. We certainly have more choices today, but gravitate towards the quick and easy too often.
This recipe sounds a lot like what Mother would have been serving. My father loved outdoor cooking.
Thank you Deeli,
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