rosemary ranch chicken kabobs.

this marinade is so yummy! it came from my sis-in-law, lindsay. i think rosemary is my favorite herb.

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worchestershire sauce
1tablespoon fresh rosemary, minced
2 teaspoons salt
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together all ingredients except chicken. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. 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.