Rosemary Ranch Chicken Kabobs

Ingredients:
1/2 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)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions
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.

With all this record-breaking heat, I have been trying to do my part to avoid rolling blackouts by cooking everything I possibly can outside on the gas grill. (It was 112 in Austin on Sunday!) This was one of those super easy, very tasty weeknight dinners. Served with grilled asparagus, squash, zucchini, and purple onion. Yum!

I just used whole breasts rather than mess with cutting up the chicken. I cut the oil in half and added some extra ranch (made my own from a packet of Hidden Valley seasoning, plus milk and replaced the mayo with plain yogurt, worked fine.) I mostly tried this recipe because I was thrilled to have a use for all that rosemary I'm growing. Marinated for an hour and cooked the veggies in the leftover marinade. Throw it all on the grill for around 15 minutes, and you're done!

I really need to invest in a grill basket or pan of some sort. And maybe a bandana to catch the sweat. Happy Tuesday!