Rosemary Ranch Kabobs

½ cup olive oil

½ cup ranch dressing

3 Tbls. Worcestershire sauce

1 Tbls. Minced fresh rosemary

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

¼ tsp. ground black pepper, or to taste

1 Tbls. White sugar (optional)

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

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 juice run clear.

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