Here's a great recipe full of flavor and color with pretty presentation to boot!
1/4 cup olive oil (or vegetable oil)
1/3 cup honey
1/3 cup soy sauce
1/4 tsp pepper
2 cloves garlic, minced
3-4 chicken breasts, cubed
2 yellow zucchini, sliced
2 green zucchini, sliced
1 red onion, sliced
You are going to wash and cube your chicken breasts. Whisk your oil, honey, soy sauce, and pepper in a dish (set some aside in a mug to baste the kabobs with once they are on the grill). Then pour the remaining marinate into a Ziplock bag and marinate your chicken breasts in there for at least 2 hours in the fridge (the you can leave them longer than that, the longer you leave them the more flavor they will have). Next, slice your zucchini and onion, toss them in a big bowl, add some olive oil, s & p, mix them up and then thread them onto kabob sticks. (I have soaked my kabob sticks in water in a shallow dish so they don't burn, and there have been times when I have forgotten to do so and they turn out okay- so it seems fine either way). Once your chicken is done marinating, thread the pieces onto kabob sticks and out to the grill they go. Cook them over high heat for 12-15 minutes, turning them and basting them with the marinate that was set aside in the mug. Don't forget to turn the veggies as well so they don't burn on one side. Enjoy!
Picture complements of my dad, Resti Zaballos, he is a master at the grill, I have a lot to learn!