ROSEMARY RANCH CHICKEN KABOBS

INGREDIENTS

• 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

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Directions

• Prep 50 m

• Cook 10 m

• Ready In 1 h

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.