Cut meat into small bite size cubes and place in a large ziploc bag.
Cut vegetables into small bite-size pieces and place in a large ziploc bag(s). (Be sure to put veggies in a separate bag from the chicken!).
Put all of the ingredients for the marinade in water bottle (or any bottle with lid) and shake it up until everything is well combined.
Pour the dressing into the bags, distributing evenly between bag of vegetables and chicken. Seal bags shut, and refrigerate overnight. (For best results, I usually marinate everything overnight, but this can be done up to 2 hours prior to grilling).
After marinating, place meat and vegetables onto skewers. I usually use 3-4 pieces of meat per skewer and lots of veggies, alternating colors to make them look pretty.
Grill kabobs directly over heat source (I use outdoor grill on medium heat, but you could also broil them in the oven) for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked thoroughly.