Rosemary Buttermilk Ranch Chicken Skewers

• 2 lbs boneless skinless chicken breasts
• 1 tablespoon buttermilk
• 13 cup extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 1 (1 ounce) package hidden valley ranch dressing mix
• 12 teaspoon fresh ground pepper
• 12 teaspoon salt
• 2 sprigs rosemary, minced

1. Cut chicken into 1" cubes.
2. Combine remaining ingredients for marinade.
3. Thread chicken onto skewers.
4. Pour marinade over chicken turn to coat.
5. Refrigerate for 30 minutes to 1 hour.
6. Remove from fridge.
7. Preheat grill at medium high heat.
8. Oil or spray grate.
9. Grill skewers for 10-15 minutes until no longer pink, flipping halfway.

chicken breasts, buttermilk, extra virgin olive oil, worcestershire sauce, ground pepper, salt, rosemary

Taken from www.food.com/recipe/rosemary-buttermilk-ranch-chicken-skewers-516848 (may not work)