Rosemary Ranch Chicken Kabobs

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We just cut back our rosemary bush and I harvested a good bit of piney, fragrant rosemary leaves. I found the perfect recipe on allrecipes.com (one of my favorite sites). It combines a few simple ingredients with fresh, chopped rosemary to create a tasty marinade for the chicken. A winning recipe that is quick to prepare and serve. By the way, the leftover kabobs were awesome when paired with the leftover Fried Cabbage. Just add a little butter to a saute pan and you’re good to go.

ROSEMARY RANCH CHICKEN KABOBS
(4 Servings)

Ingredients:

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

Preparation:

1. 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.
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.

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