Rosemary Ranch Chicken and Mushroom Kabobs

My kids went crazy over these. They're supposed to serve 4 but we didn't have enough. If you don't like mushrooms, leave them out. My kids sure did. You can prepare the skewers and refrigerate ahead of time. Serve with rice pilaf and a steamed veggie.

Rosemary Ranch Chicken and Mushroom Kabobs

1/2 c olive oil
1/2 c ranch dressing
3 Tbsp Worcestershire sauce
1 Tbsp minced fresh rosemary, or 1 tsp dried
2 tsp salt
1 tsp lemon juice (1/2 lemon)
1 tsp white vinegar
1/4 tsp ground black pepper
1 Tbsp white sugar
8 oz mushrooms of your choice, sliced to about 1/2" thick
3 boneless, skinless chicken breasts

1. In a medium bowl, combine the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper and sugar. Let stand 5 minutes. Meanwhile, cut chicken into 1" cubes.
2. Place chicken pieces and mushrooms into marinade and stir to coat. Cover and refrigerate 30 minutes.
3. Place chicken pieces and mushrooms on skewers, alternating every other one (or however you wish). Discard marinade.
4. Lightly grease grill grate and preheat to medium heat. Grill skewers 8 to 12 minutes, or until chicken is no longer pink in center and juices run clear.