Grilled Chicken & Vegetable Kabobs

This recipe makes a super simple but delicious dinner. If you want to add a bit of bulk, you can serve the kabobs on a bed of rice, or couscous with pine nuts which you can make on your own or find in a branded mix from Near East, for instance
2 to 3
3 boneless skinless chicken breasts, cut into big cubes
1 Red onion, peeled, ends trimmed and cut into thin cubes
1 Zucchini squash, ends trimmed and cut into ½ inch slices
1 Red or Yellow bell pepper, trimmed, seeded and cut into cubes
Chowguys marinade for fish & chicken
4 skewers, soaked as needed
Prep / Directions: 

Preheat your grill. Mix the Chowguys marinade (recipe) for fish & chicken in a large bowl. Put all the ingredients into the bowl and mix thoroughly. Let sit for a few minutes and then skewer the chicken cubes and vegetables, alternating each so the onions flavor both the vegetables and chicken.

Place in the center of a hot grill to sear for 2 minutes, then turn over and repeat so the other side gets seared. Move kabobs away from the center or cover with the top for another 12-15 minutes, turning again about half way through.

Remove from the grill and cover with aluminum foil for another 10 minutes so the juices settle. Serve hot as is or on a bed of rice or couscous.