Grilled chicken skewers are a favorite in our house. I think the kids mostly like it because it’s okay to eat with your hands. I like it because you make the veggies and meat all at once. This particular recipes is so super duper easy to – no marinating, no major prep other than building them. Ranch Chicken Skewers are a simple but bursting with flavor summer dish that the whole family will love.
For the ranch powder you can use a packet or you can make your own. If you want to make it, here is a simple recipe to use. You need 2 tsps each of: Onion powder, garlic powder, dried dill, dried chives, dried parsley. And then one teaspoon each of salt and pepper. Mix it all together and then add it to the bowl just like the packets. I like to crush it up a little bit when I mix it, helps to release the flavors a little more.
Mushrooms, bell peppers and onions is pretty great combo with the ranch flavor. You could also do zucchini or summer squash, or maybe even some cherry tomatoes. The real key is to make sure to cut them into similar sizes so that they cook at the same rate. That’s why I like to use chicken tenderloins for skewers. You can easily cut them into thirds and you have equal sized chunks!
Another great thing about this dish – you can pair it with so many different things. I served it up with a loaded baked potato. I like to slow bake my potatoes. I wrap them in foil with a little bit of salt. Bake them for 2 hours directly on the rack of a 250degF oven. Increase the heat to 350degF and bake another hour. Fry up half pound of bacon and cut into bits. Chop up some fresh chives, and shred some cheddar cheese. For each potato, cut down the center then 3-4 vertical cuts. Press together to make a pocket. Add 1 tablespoon of butter, salt and pepper. Then sprinkle with cheese, a dollop of sour cream, a portion of bacon and then finally a sprinkle of chives. Enjoy!
Now Let’s Get Cookin’!
Ranch Chicken Skewers
- 16 Long Skewers metal or bamboo
- 3 lb Chicken Tenderloins cut into thirds
- 12 oz Baby Bella Mushrooms halved
- 1 Medium White Onion cut into 1-inch chunks
- 1 Red Bell Pepper cut into 1-inch chunks
- 1 Green Bell Pepper cut into 1-inch chunks
- ¼ cup Oil
- ¼ cup Ranch Powder two packets
- 2 tsp Pepper
- Preheat Grill to high heat.
- Add cut veggies and chicken to a large mixing bowl. Pour oil, ranch powder and pepper of the top. Use hands to mix and thoroughly coat.
- Build the skewers by alternation 2 veggies per chicken chunk, until all skewers are made.
- Place on grill and cook for 10 minutes, turn over and 10 minutes more.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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