Rosemary Ranch Chicken Kabobs

All I can say is AMAZING!!!  These kabobs are so delicious. The first time I made these I thought the marinade was a little odd but after taking my first bite I was just blown away. You should definitely give this recipe a try and see if your family will love it as much as mine does.

Recipe:

1 cup olive oil
1 cup ranch dressing
6 tablespoons Worcestershire sauce
2 tablespoon minced fresh rosemary
2 teaspoons salt
2 teaspoons lemon juice
2 teaspoons white vinegar
½ teaspoon ground black pepper
2 tablespoons white sugar
5 skinless, boneless chicken breasts - halved, cut into 1-inch cubes
1 green bell pepper, cut into into 1-inch squares
1 red bell pepper, cut into into 1-inch squares
1 (8 ounce) package baby bella mushrooms
15-20 whole pearl onions, peeled with ends cut
1 yellow squash, sliced ½-inch thick
1 zucchini, sliced ½-inch thick

1) In a large bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

2) Take 2 large bowls, place the chicken in one and the vegetables in the other. Pour one half of the marinade over the chicken and the other half over the vegetables and stir to coat. Cover, and refrigerate overnight.

3) Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers and discard marinade.

4) 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.

Tip: If using bamboo/wood skewers soak them in water for 30 minutes before using.

Prep Time: 50 minutes | Cook Time: 12 minutes | Total Time: 1 hour | Other Time: Overnight marinade | Yields: 15 to 18 kabobs