1poundboneless skinless Chicken Breastsrinsed, patted dry with paper towel and cut into 1 ¼ inch cubes
2largeBell Peppers(any colors), seeded and cut into 1-inch squares
8ouncesCremini Mushrooms, cleaned by gently rubbing with a damp paper towel
1largeRed Onion, cut into 1-inch squares
Combine the marinade ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine.
Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink.
Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
Heat the grill to medium heat (around 350 degrees).
Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side).
Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 minutes before serving.