4 cupswater
30skewers (wooden or metal)

Marinade 
2 lbschicken breast
2 cupsItalian salad dressing
2 clovesgarlic, crushed
2 tbsphoney

Vegetables for skewers
1small red onion
1green pepper
1red pepper
1yellow pepper
1orange pepper
2 cupsfresh mushrooms
2 cupscherry tomatoes

The night before:

1. Combine dressing, garlic, and honey in a bowl. Mix until smooth
2. Chop chicken into pieces about 1″ square
3. Put chicken in 9×13″ pan, pour marinade over top
4. Refrigerate overnight

The day of:

1. Put wooden skewers in the water to soak for at least 10 minutes (so they don’t burn while you’re grilling)
2. Turn on your barbecue so it has time to heat up
3. Chop the vegetables into 1″ square pieces
4. Slide vegetables and meat onto the skewers
5. When all the meat and vegetables are skewered, brush with the chicken marinade
6. Grill until meat is cooked through (about 15-20 minutes)
7. Serve! Works well with a bed of rice