Summer-time grilling. Yummy!
Rosemary Ranch Chicken Kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 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)
4 skinless, boneless chicken breast halves – cut into 1 inch cubes
peppers, mushrooms, squash, onion or other summer veggies
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 at least 30 minutes. (or pour it all into a plastic bag) Thread chicken onto skewers with veggies, discard marinade.
Grill skewers for 8 to 12 minutes on medium-high heat, or until the chicken is no longer pink in the center, and the juices run clear.