Grilled Chicken Kebabs

In a medium bowl, whisk together all marinade ingredients.

Cut chicken into large bite-sized pieces. Put chicken in the marinade and set in the fridge to marinate for an hour or so.

Meanwhile, chop the vegetables into 1 1/2″ peices. Soak wooden skewers in water for about 15 minutes to keep them from catching fire on the grill.

Thread your chicken and vegetables onto 2 skewers for each kebob (to keep them from spinning). Brush the grill with oil and grill kebobs on medium heat (around 450*F) for around 10-12 minutes per side, until veggies are tender and chicken is cooked through.

Serve immediately with a salad or rice. Try not to eat too much!