Rosemary Ranch Chicken Kabobs

1/2 cup olive oil
1/2 cup ranch dressing
3 Tbs worcestershire sauce
1 Tbs minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper (or to taste)
1 Tbs white sugar (or to taste-optional)
5 skinless, boneless, chicken breast halves-cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes (or longer if desired). Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.