Rosemary Ranch Chicken Kabobs

Ingredients

½ Cup Olive Oil 

½ Cup Ranch Dressing

3 Tablespoons Worcestershire Sauce

1 Tablespoon Minced Fresh Rosemary

2 Teaspoons Salt

1 Teaspoon Lemon Juice

1 Teaspoon White Vinegar

¼ 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

Ingredients

1 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.

2 Preheat the grill for medium-high heat. Thread chicken 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. Serve with greens, rice pilaf and tea.