Rosemary Ranch Chicken Kabobs
Circle B Kitchen
These kabobs can easily be grilled on the stove on a grill pan instead of a barbecue - they're super delicious either way. And the longer they marinate, the tenderer the meat will become, but they'll still be great if you only have 30 minutes.
5-6 boneless, skinless chicken breasts, cut into 1-inch cubes
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
1/2 teaspoon black pepper (or to taste)
1 tablespoon white sugar
In a medium bowl, stir together the marinade ingredients (everything but the chicken). Let stand for 5 minutes. Place the chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes.
Preheat the grill to medium-high. Thread the chicken cubes onto skewers and discard the marinade.
Lightly oil the grill grate and grill the skewers for 8 to 10 minutes, turning the skewers every couple of minutes to get all of the sides cooked.