Who doesn't love a good shish kabob?

Chicken Shish kabobs - Amy Dotson

(substitute with your favorite meat!)

4 boneless skinless chicken breast
1 red pepper
1 green pepper
1 large onion
1 pint mushrooms
1 pineapple
cherry/grape tomatoes
1 zucchini
All of the above should be cut into 1 inch chunks.

Veggie Marinade:
3 Tbs. Olive Oil
1 Tbs. Johnny's seasoning
(Salt, Sugar, Paprika, Pepper, Granulated Garlic, Soy Sauce Powder)
Toss the veggies in a bowl with the above ingredients. Let sit for 15-20 min.

Chicken Marinade:
1/3 c. your favorite BBQ sauce (my favorite is Masterpiece)
2-3 Tbs Honey (depending on how sweet you like it)
2 tsp. Apple Cider Vinegar
1-2 Tbs. your favorite Dijon mustard (depending on the tang you want)
1 1/2 tsp. onion powder
1/2 tsp. garlic powder (or fresh garlic if you have it!)
1 1/2 tsp. salt
1/2 tsp. pepper
Mix all these ingredients (I like to mix it in a Ziploc bag) then add the chicken. Let it sit in the fridge for at least 1 hour. Overnight is even better!

Alternate the chicken with the veggies on a wooden or metal skewer (if using wood, wrap the ends in foil so they don't burn). Place on grill, turning often, until chicken is no longer pink inside. This only takes a few minutes.

Because the veggies tend to need to cook longer than the meat, I like to have meat and veggie skewers separate. That way everything gets done perfectly!