Good old fashioned barbecue won’t be complete without a variety of meats. In this case, we’re talking about some barbecued chicken that you or any personal chef will love to cook: Rosemary Ranch Chicken Kabobs. A favorite for that Southern St. Louis cookout and a feast for five-star restaurants as well, this dish is sure to get you fired up for a day under the sun.

Every personal chef is familiar with the process of barbecuing, get a fire going, get the meat cooking – but before you can get there, you need to get all the necessary ingredients in the kitchen ready:

• 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

The process is simple enough – just stir the oil, the dressing, and Worcestershire sauce with the rosemary, salt, lemon juice, white vinegar, pepper, and sugar in a medium sized bowl. This will serve as your coating. Let it settle for the next 5 minutes. Afterwards, marinade the chicken in it, stirring to make sure to coat every inch of it. Proceed to cover it and leave it in the refrigerator for thirty minutes to let it really seep into the meat.

While waiting for the thirty minutes, you or your personal chef can proceed to preheat the grill at medium-high heat. All set? Next, skewer the chicken and do away with the marinade. Feel free to add vegetables or any sides you would prefer. At this point, artistry and personal touches apply so go ahead!

Proceed to lightly oil the grill grate, let it get to a nice sizzle before you grill the skewers for about 8 to 12 minutes. This depends on how well you want your chicken done. However, be advised that uncooked chicken can easily cause salmonella so as a guideline for personal chefs and amateurs alike, make sure that the center of the chicken is no longer pink. Let the juices run clear and don’t forget to rotate the skewers every few minutes to get every side done just right.

Since time immemorial, barbecue has been an entire genre on its own in the field of cooking and a thousand cookbooks have dedicated recipes which involve the classical practice. Nowadays, new styles of barbecuing are emerging given the technological advancements. There are even indoor grills which allow for rainy weather barbecuing. On the other hand, there are quick-fire grills used for cookouts which require a certain speed in the cooking process.

There are a myriad of varying barbecue techniques for rosemary ranch chicken kebobs – most of these differ from region to region all over the world. But if you want to get that classical Southern American St. Louis grilling done to perfection, follow these simple steps, invite family and friends over, and have yourself a good old fashioned barbecue that every personal chef and foodie can’t resist.