chicken skewers

2 lbs boneless skinless chicken breast or tenders
1 cup buttermilk
1/3 cup extra virgin olive oil
2 Tablespoons Worcestershire sauce
1 oz Hidden Valley Ranch dressing mix
1/2 tsp fresh ground pepper
1/2 tsp salt

Cut chicken into one-inch cubes.

Combine remaining ingredients in a bowl for marinade.

Place the chicken in the bowl and coat well in the marinade.  Refrigerate for at least 30 minutes and up to 2 hours.

Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)

Preheat grill, and bring to medium-high temperature.

Oil or spray the grate to prevent sticking.

Grill skewers for 10-15 minutes or until no longer pink, flipping halfway.

Serve immediately.

Serves 4-6