5skinless, boneless chicken breast halves - cut into 1 inch cubes
Instructions
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes or longer if desired.
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.
Notes
Source: adapted from Allrecipes. I reduced the olive oil and salt.If using wooden skewers soak in water for up to 30 minutes to prevent burning.