Rosemary Ranch Shish Kabobs

Ingredients:

1/2 cup olive oil
1/2 cup Ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (or 2 tsp. dried rosemary)
2 teaspoons salt
1 teaspoon white vinegar
1/2 teaspoon lemon pepper
1 tablespoon white sugar
4-5 skinless, boneless chicken breasts, cut into 1-inch cubes

Directions:

Mix together in a large bowl: Olive oil, Ranch dressing, Worcestershire sauce, rosemary, salt, vinegar, lemon pepper, and white sugar.

Cut chicken breasts into 1-inch cubes and add to mixture. Stir to coat. Cover and allow to marinate for a minimum of 30 minutes in the refrigerator.

Using skewers (bamboo skewers should be able to be found at any grocery store), thread chicken onto each skewer. Grill on outdoor bbq grill for 8 to 12 minutes or until juices run clear.

Alternative: Bake on a cookie sheet in the oven, 375 degrees for 30 minutes or until juices run clear. (I like this method since the marinade is so amazing, you can pour it over the chicken before cooking so that you don't waste a single drop!)