2 pounds boneless, skinless chicken breasts
2 small red onions, peeled and cut into 1-inch-wide sections
2 bell peppers, cleaned and cut into 1-inch squares
1/4 cup olive oil
Salt and pepper
12 10-inch bamboo skewers, soaked in water for 30 minutes
Cut the meat into 1-1/2-inch cubes and place them in a gallon-size zip-lock bag with your favorite chicken seasoning. Seal the bag and shake it vigorously until all the chicken is thoroughly coated.
Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.
Assemble the kebabs by alternately skewering pieces of chicken, onions, and peppers.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
Grill the kebabs, turning occasionally, until the chicken in done.