Some may not think that a "grill recipe" is very fall-ish but around here the weather is plenty warm in September and October to enjoy some patio grilling time! Plus I just made this yesterday and it was DELISH! It popped into my head while I was typing this that they would be good with some nice grilled veggies too!
Rosemary Ranch Chicken Kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons of Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons of salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground pepper
1 tablespoon white sugar
5 skinless boneless chicken breasts, cut into one inch cubes.
In a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper and sugar. Let stand five minutes. Place chicken in bowl and stir to coat with marinade. Cover and refrigerate for 30 minutes.
Preheat grill to medium heat. Thread chicken onto skewers along with green peppers, onions, or other veggies. Grill skewers for 8-12 minutes or until the chicken is no longer pink in the center and the juices run clear.
(These are really flavorful. I do not have a lot of experience with fresh herbs but I would say using the fresh rosemary really added flavor.)
Recipe Source: Allrecipes.com (one of my favorite recipe sites and you can create your own online recipe box there so as you browse you can add recipes that interest you)