First, whisk together all of the ingredients that you need to make the marinade. Set it aside until you need it again.

Next, cut the chicken breasts into bite-sized pieces. I like mine about 1 1/2 inches each.

Add the chicken pieces into the bowl with the marinade mixture. Toss the chicken pieces well so they are all coated.

Wrap the mixing bowl with plastic or saran wrap. Place the seasoned chicken inside the fridge for at least 30 minutes. For better, more tender results, leave the chicken to marinate for 2 hours.

Meanwhile, prepare the vegetables. Make sure that they are all washed, deseeded (if applicable), and cubed into smaller bite-sized pieces. Set the veggies aside.

You can also soak the wooden skewers in room-temperature water. They only have to soak for 10 minutes. If you are using metal skewers, this step doesn't apply.

Once the marinating time has elapsed, start assembling your chicken kebabs.

Thread pieces of chicken, yellow and green zucchini, red pepper, and orange bell pepper onto the wooden or metal skewer. Alternate between ingredients to create a colorful pattern.

Preheat your grill or the grill in your oven to medium heat. This is usually somewhere between 300-400ºF (150-200ºC). If you can choose a specific temperature, set it at 360ºF (180ºC).

Place the grill rack over a foil-lined roasting tray.

Neatly place the chicken skewers on the rack without allowing them to touch each other. This will help them cook more evenly.

Then, allow the chicken to grill for roughly 10-15 minutes or until the chicken is golden brown and cooked through. Turn the chicken at every 5-minute mark to prevent it from overcooking (and browning) on one side.

Once cooked, remove the skewers from the oven and allow them to rest for 3 minutes.

Finally, serve them hot with your favorite accompaniment.