I have really gotten into a "Kabob" mode lately. A different way to use the grill, I suppose after these last few months of such hot weather. Regardless, they've all turned out wonderfully, pretty, and fun to eat. We both love grilled vegetables and this chicken recipe is simply a new spin on an old favorite. A great meal to cook when you simply don't want to heat up your kitchen!
RANCH CHICKEN KABOBS
1/4 cup ranch dressing
1/4 cup olive oil
2 Tbsp Worcestershire
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
freshly ground pepper, to taste
3 boneless, skinless chicken breasts, cubed
Stir together marinade ingredients. Place chicken in bowl and pour marinade over, make sure all the chicken pieces are coated. Cover and refrigerate 30 minutes.
Preheat grill to med-high. Thread chicken on metal skewers and discard marinade. Lightly oil grill grates. Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.
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