If they’re getting herbal about their ranch, most people reach for dill or basil, but in this recipe, a touch of rosemary in the marinade adds a special flavor to the ranch dressing and makes it just a little more sophisticated. It’s an easy way to dress up a classic sauce for a party or just for your own enjoyment. Toss it on some chicken, let everything marinate for a few minutes, and then just a few minutes of grill time are standing between you and a plate of kabobs so good you’ll be licking the skewers when you’re done.
I’ve included a recipe for ranch dressing below, but if you already have a favorite, you can just use that instead and keep the rest of the directions as written. Unfortunately, finding a store-bought ranch that isn’t full of junk is nearly impossible; you can look, but you’ll probably have to make your own if you want a Paleo-friendly version.
These kabobs would be perfect to throw on top of some Paleo pasta – or just slice up your favorite fresh vegetables and grill them along with the meat (why not try eggplant, zucchini, or mushroom caps?). And don’t forget to grill up a few extra skewers for leftovers: ranch-coated chicken makes a great salad topping for lunch the day after your barbecue feast.
Rosemary Ranch Chicken Kabobs Recipe
Protein: 56g / %
Carbs: 11g / %
Fat: 48g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces;
- ½ cup olive oil;
- ½ cup homemade ranch dressing (directions below);
- 2 tbsp. coconut aminos;
- 1 tbsp. fresh rosemary, minced;
- 1 tsp. fresh lemon juice;
- 1 tsp. balsamic vinegar;
- Sea salt and freshly ground black pepper;
- Wood skewers;
Ingredients for the ranch dressing
- ½ cup homemade mayonnaise;
- ½ cup coconut milk;
- ½ tsp. onion powder;
- 1 garlic clove, minced;
- 1 tsp. fresh dill, minced;
- Salt and freshly ground pepper, to taste;
- In a bowl, whisk all the ingredients for the ranch dressing together until well combined and season to taste with salt and pepper.
- In a large bowl, combine together the olive oil, ranch dressing, coconut aminos, rosemary, lemon juice, balsamic vinegar, and season with salt and pepper to taste.
- Add the chicken to the bowl, and stir until well coated.
- Place the bowl in the refrigerator and let it sit for at least 30 minutes.
- Preheat your grill to a medium-high heat.
- Thread the chicken cubes onto the skewers.
- Grill the skewers on each side until the chicken is cooked through, about 10 to 12 minutes total.
- Serve warm.