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.
04Thread 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.
05Serve immediately with a salad or rice. Try not to eat too much!