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.

Serves 4-6

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.