• If using Bamboo or Wood Skewers, soak the skewers in water for about 20 minutes.

Marinate the Chicken

• Cut Boneless, Skinless Chicken Breast into 1 inch – 1 1/2 inch cubes.
• Place cubes of Chicken in Ziploc Bag
• To the Bag, add Orange Juice, Soy Sauce, Garlic Powder, Onion Powder, Black Pepper
• Zip Bag. Mix up Bag to make sure everything is thoroughly mixed together.

Prepare the Vegetables

• Cut Green Bell Pepper into 1 inch – 1 1/2 inch squares. (NOTE: watch the video to see an easy way to cut perfect squares)
• Cut Red Bell Pepper into 1 inch – 1 1/2 inch squares.
• Cut Onion into 1 inch – 1 1/2 inch pieces.

Make the Kabobs

• Using pre-soaked Skewers, skewer the cubes of Chicken, piercing the chicken right in the center of the cube, until you have the desired number of cubes on each Skewer. (Note: it works best to skewer the chicken perpendicular to the grain of the meat, that is, “against the grain”)
• Using pre-soaked Skewers, pierce alternating vegetables right in the center with the Skewers, until you have the desired number pieces on the Skewer.
• The vegetables take a bit longer, so start by placing the vegetable Skewers on the grill. Rotate and cook on each side until they begin to char and onions start to turn translucent.
• About 1-2 minutes after you place the Vegetable Skewers on the grill, place the Chicken Skewers on the grill. When the chicken starts to turn opaque on the bottom, turn 1/4 rotation. Cook until all four sides of the chicken cubes are cooked and juices start to run clear.
• Remove Chicken and Vegetables from Grill and Enjoy!