Place the chicken and 1 batch Greek Chicken Marinade in a sealable container or ziploc bag. Mix well, making sure the entire chicken is covered well. Seal and refrigerate for up to 2 days.
Marinate the vegetables:
Place both prepped peppers, the sliced zucchini and onion wedges in a large shallow dish and pour on 1 batch Greek Chicken Marinade. Make sure all vegetables are evenly coated. Cover and refrigerate up to overnight.
Make the skewers:
Once you're ready to grill, thread the chicken and vegetables evenly onto 8-10 skewers.
Grill the kabobs for 10-15 minutes, turning often, until juices run clear and the chicken is no longer pink in the middle.
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