The flavor these kabobs have, with the fresh rosemary, is incredible.  Make sure to let the chicken marinate for at least 1 to 2 hours before assembling your skewers.  In addition to the ingredients below, I like to add chunks of onion and pepper,  and whole mushrooms.

Prep time: 1-2 Hours (includes assembling the skewers and marinade time)

Cook time: 20 minutes (depending on how big you make the chicken chunks)

1/2 cup olive oil  
1/2 cup ranch dressing (I use a good organic)
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 to 2 inch cubes

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 1 to 2 hours.
2)      Preheat the grill for medium-high heat. Thread chicken onto skewers.  Save the remaining marinade to baste the chicken while grilling.
3)      Lightly oil the grill grate. Grill skewers for 10 to 20 minutes, or until the chicken is no longer pink in the center, and the juices run clear.  Remember to use the left over marinade for basting while grilling.