Rosemary Ranch Chicken Kabobs

Summer days are quickly winding to an end....I'm trying to take advantage of grilling season while I can!

There's nothing like good grilled meat.  This ranch-y marinade was a little different than anything I have ever tried....in a good way!  The chicken was very moist and flavorful, and the rosemary adds to the yumminess as well.  

Rosemary Ranch Chicken Kabobs

From:  Real Mom Kitchen

• 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

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 to 4 hours (I did 4 hours).
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.