A Little Slice of Heaven

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
1 lb. white or baby bella mushrooms, cleaned and cut in half (if they are small, you can leave them whole)
1 large red onion, cut into quarters and petals separated
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 for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 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.

Footnote - Before adding the chicken to the marinade, reserve a few tablespoons and add to a small bowl of extra ranch dressing for dipping. Also, I substitute boneless, skinless chicken thighs for the chicken breasts and use fresh whole rosemary sprigs. After adding the marinade to the chicken, I lay the sprigs right on top.