Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

Time: 10 min prep, 30 min marinade, 10-15 min cook
Serves: 5
From: Kylee E. Lone Peak Cookbook

Ingredients:
1/2 C. olive oil
1/2 C. ranch dressing 3 T. Worcestershire sauce
1 T. minced fresh rosemary
2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground black pepper, or to taste
1 T. white sugar, or to taste
5 skinless, boneless chicken breast halves- cut into 1-inch cubes
Directions:
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.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.