If using wooden sewers, soak them in water for one hour to prevent burning.
In a small bowl, whisk together all the ingredients for the marinade. Add the chicken, cover, and marinate at least 1 hour.
In the Oven:
When ready to cook, preheat your oven to 450 degrees F. Line two lipped baking sheets with aluminum foil.
Thread the skewers, alternating chicken pieces and each of the vegetables. Brush each skewer with the remaining marinade.
Bake 10 minutes, rotate the kabobs 180 degrees, then bake another 5 minutes or until chicken is cooked through and veggies are tender.
On an Outdoor Grill/BBQ:
If you prefer to cook on an outdoor grill, preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking.
Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle.
Cook 5 minutes, turn and cook 5 minutes more until chicken is cooked through and vegetables are crisp-tender and slightly charred on the ends.
Wooden or metal skewers will work for either the oven or BBQ grill, but make sure to soak the wooden skewers in water for one hour to prevent burning.
You will get the best flavor if you marinate the chicken longer. I recommend overnight, but if you are pressed for time it can be marinated for 1 hour or you can simply brush the kabobs with the marinade mixture every few minutes while it's on the grill.