What you'll need:
Marinade:
I doubled this recipe and put half in one bowl for veggies and half in another for chicken
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce (you can also use low sodium if you like)
1 shallot (I always use shallots because I don't have onions or garlic and it's the best of both worlds)
1/4 teaspoon black pepper (or to your taste)
4 chicken breasts
bell peppers (I used one of each red, yellow, orange)
Onions (I didn't use any because my father in law is allergic)
2 Zucchini
4. Perform same procedure as with the veggies.
5. Alternate veggies on skewers and do the same with chicken.
(I cook the veggies and chicken separately)
(Also make sure to soak the skewers before using if they are wooden)
6. Grill the kabobs for about 12 to 15 minutes or until chicken juices run clear
7. Meanwhile heat the vegetable marinade in a saucepan to pour over
(Use the vegetable marinade because chicken marinade may contain salmonella)
5. Alternate veggies on skewers and do the same with chicken.
(I cook the veggies and chicken separately)
(Also make sure to soak the skewers before using if they are wooden)
6. Grill the kabobs for about 12 to 15 minutes or until chicken juices run clear
7. Meanwhile heat the vegetable marinade in a saucepan to pour over
(Use the vegetable marinade because chicken marinade may contain salmonella)