Rosemary Chicken Kabobs

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 TBS Worcestershire sauce
  • 1 TBS fresh rosemary, minced
  • 2 tsp. salt
  • 1 tsp. lemon juice, fresh squeezed
  • 1 tsp. white vinegar
  • 1/4 tsp. freshly ground black pepper
  • 1 TBS white sugar or honey (optional)
  • 5 chicken breasts, skinless, boneless and cut into 1 inch cubes

In a medium bowl, add together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Set aside. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 1 hour. Preheat the grill for medium to high heat. Place the chicken cubes onto skewers and discard left over marinade. Lightly oil the grill grates. Grill skewers for 8 to 12 minutes or until the chicken is no longer pink in the center.