Rosemary Ranch Chicken Kabobs

Post date: May 20, 2015 5:24:08 PM

Serves 6

Ingredients

½ cup olive oil

½ cup ranch dressing

3 Tbs Lea & Perrin's® Worcestershire Sauce -Original

1 Tbs fresh rosemary, minced

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

¼ tsp ground black pepper, or to taste

1 Tbs white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

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. 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. You can add various vegetables to your kabob, such as fresh mushrooms, red and yellow peppers, onions, pineapple, etc.