Instructions

1. Cut the chicken into 1-1/2 inch cubes.

2. Marinate the chicken cubes for at least 1 hour and up to overnight. You can use a store-bought marinade or your favorite bottled salad dressing or make one of your own. A simple combination of oil, citrus juice or vinegar, and minced herbs and aromatics does the trick: for instance, use red wine vinegar, lime juice, parsley, garlic and ginger.

3. Cut the onion into quarters, then separate it into individual slices. Remove the core and seeds from the peppers, then cut them into 1-1/2-inch pieces.

4. Thread the chicken and vegetables onto the skewers. The vegetables cook faster than the chicken, so place the vegetables on the ends and the chicken in the center of the skewer, where it is exposed to the most direct heat. If you're using wooden skewers, use two skewers for each kabob to help balance them.

5. Cook the kabobs, flipping once or twice, on a grill over medium heat or under the broiler about 4 inches away from the heating element. The kabobs are ready when an instant-read thermometer inserted into the center of the largest piece of chicken registers 165 degrees Fahrenheit -- the minimum internal temperature to ensure safe consumption. Estimated cooking time is about 12 to 15 minutes.