1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire 1-2 tablespoons minced fresh rosemary Juice of 1/2 lemon (approximately 1-2 tablespoons, to taste) 1/4 teaspoon black pepper, or to taste 1/4 teaspoon salt, or to taste 5 skinless, boneless chicken breasts cut into 1 inch cubes 1 white onion, cut into 1 inch pieces Lemon slices Bamboo skewers, soaked in water for 30 minutes OR fresh rosemary stems as seen here: http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/ Dipping sauce (optional): 3/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon spicy brown mustard 1/2 tablespoon whole mustard seeds Juice of 1 lemon (approximately 2-3 tablespoons), to taste

1. In a medium bowl, stir together all ingredients, except for the chicken and onion. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours (longer than this may cause the acid in the lemon juice to break down the chicken).

2. Preheat the grill for medium-high heat. The stems from the fresh rosemary can also be used as skewers as seen here: http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/. A small lemon slice can be used as a garnish at the top of the skewer, or lemon slices can be alternated with the chicken and onion. Thread chicken and onion onto chosen 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.

Have fun with this recipe! Mushrooms would probably be a wonderful addition!