Rosemary Chicken Kabobs
1/2 Cup Olive Oil
1/2 Cup Ranch Dressing
1 Teaspoon Garlic Minced
3 Tablespoons Worcestershire Sauce
1 Tablespoon Minced Fresh Rosemary
2 Teaspoons Kosher Salt
1 Teaspoon Lemon Juice
1 Teaspoon White Rice 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
In a medium bowl, stir together the olive oil, ranch dressing, Garlic, 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 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
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.
Serve with green beans, roasted cauliflower and summer salad.