• Cut the chicken into 1 1/2 inch cubes. Place in a large bowl or resealable plastic bag.

  3 medium boneless skinless chicken breasts
• Sprinkle with salt and fresh ground black pepper.

  1/4 tsp salt, 1/4 tsp fresh ground black pepper
• Pour the fresh lemon juice, olive oil and white wine into the bag (or bowl) with the chicken. Toss to coat chicken pieces.

  3 tbsp fresh lemon juice, 1 tbsp olive oil, 1 tbsp white wine
• Add the finely minced garlic and cilantro to the bag (or bowl). Mix well.

  1 clove garlic, 1/2 cup fresh minced cilantro
• Cover the dish, or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
• Cut peppers, onion, zucchini and mushrooms into 1 inch pieces.

  2 fresh yellow bell peppers, 1 red onion, 1 small zucchini, 1 cup whole mushrooms
• Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
• Place the skewers on plate and baste with any remaining marinade.

Let's BBQ!

• Heat the grill to medium-high heat.
• Grill the kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.