Sunday, August 23, 2009
Am I the only one who is confused about the spelling of "kebab"? I typed the title as kebab, but then I doubted myself. Could it be kabob? I went to the source of this recipe and saw that they spelled it kabob. So now I really am doubting myself. Fortunately, you can find out anything on the internet, so I went to Merriam-Webster, which I have bookmarked for occasions like this. Turns out, it's kebab, but it also lists a variant - kabob. Okay, so much for that! I guess either way is right.
At any rate, let's talk about this Ranch Chicken! These are the best kebabs I've ever made. Hands down. You're going to love these, especially if you're a fan of ranch dressing, and who isn't? These kebabs are soooo moist and flavorful.
You'll find yourself with dinner on the table pretty quickly and easily when you make these. Simply throw all of the ingredients together in a bag and allow to marinate for 30 minutes. Then thread them on your skewers and cook on the grill. Make an easy side dish like rice or corn on the cob, and you've got dinner!
Ranch Chicken Kebabs
(adapted from Allrecipes.com)
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Assorted vegetables of your choice (I used peppers and onions)
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken and vegetables in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Makes 6 servings.