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Jodi Lariviere shares seasonal recipes that are as healthy as they are yummy

It’s the weather for summer gatherings! Or perhaps you’ve been invited to one… either way these chicken skewers are a sure fire hit. Make them with a bigger skewer for a meal, or add one or two
smaller pieces to a mini skewer as an appetizer! They cook quickly, and after they are cooked they can be served at room temperature or reheated easily at the party location.

This is the perfect pre-dinner snack if you are having friends over for a BBQ. Take the opportunity to have your kids offer the appitizers to your guests. It helps with manners, social skills and teaching them about being a good host or hostess!


1/4 cup olive oil
1/2 cup ranch dressing
3 TBSP Worcestershire sauce
2 TBSP minced fresh rosemary
1 TSP salt
1 TSP lemon juice
1 TSP white vinegar
1/4 TSP ground black pepper, or to taste
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

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 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.


Jodi Lariviere is a writer, blogger and local food nut who writes about the Ottawa food scene in her blog Simply Fresh and healthy eating for expectant moms in Vegging For Two.

Photo by Another Pint Please via Flickr

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