BUTTERMILK RANCH CHICKEN KABOBS

Steps:

• Trim and cut two skinless boneless chicken breast into 1 inch chunks. You can do twice this with the same amount of marinade if you want.
• Mix marinade. ¼ cup olive oil, ½ cup buttermilk, 1½ tablespoon powdered ranch dressing mix (1/2 package), 1½ tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon lemon juice, ½ teaspoon vinegar, ½ teaspoon thyme or rosemary
• Cover the chicken with marinade and refrigerate for 30 minutes. If doing a larger amount of chicken, use a gallon size zip-lock bag. For smaller amounts, a bowl will do.
• Preheat grill. Clean and oil the grill. You want to get the surface temperature to 450 or so. Medium high on most grills. On my grill that is medium but mine is super hot.
• Thread the chicken onto skewers and discard the marinade. I used metal skewers. If using wooded, you should soak them in water for 30 minutes or they will catch on fire.
• Place over direct heat and turn every 5 minutes until internal temperature of 165. 15-20 minutes dependent on grill and chicken size.