Shelly's Recipe

ROSEMARY RANCH CHICKEN KABOBS

Category: Kabobs/Kebobs/Skewers

1/2 cup olive oil
1/2 cup ranch dressing
3 Tablespoon Worcestershire sauce
1 teaspoon dried rosemary
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon white sugar, or to taste (optional)
5 boneless skinless 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 to 4 hours (I did 4 hours).

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.