Rosemary-ranch chicken kabobs and lemon potatoes with zucchini

Rosemary-ranch chicken kabobs and lemon potatoes with zucchini

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Rosemary-ranch chicken kabobs from the Fish Market

Ingredients

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

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 Rosemary Branches to use as skewers

 

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto a rosemary branch skewers and discard marinade.

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.

 

Lemon potatoes w/ zucchini

Ingredients

2 whole potatoes

1 large zucchini

3 tbsp extra virgin olive oil + more for frying

1 tbsp Greek Seasoning

1 tsp coarse salt

1 tsp cracked black pepper

 

Directions

Heat oil for frying

Preheat oven to 325 degrees

Cut potatoes & zucchini into 1 inch cubes. Flash fry potatoes, for color only. Toss potatoes, zucchini and remaining ingredients in a bowl. Spread on a baking sheet and bake for 20 minutes, or until cooked through. Taste for salt, serve.

 

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