Chicken Shish-Kabobs

2 Boneless, skinless chicken breasts cut into 1 inch cubes

1 medium zucchini cut into 1 inch cubes

1 red onion cut into 1 inch square pieces

1 green, red, orange or yellow bell pepper cut into 1 inch squares (or mix it up and use more than one color.)

Italian Dressing (I use Wishbone brand)

Wood or metal skewers (if you use wood, you need to soak them in a pan of water for at least an hour so they don't burn and if you use metal, spray them with cooking spray before you add the food to them.)

1. Cube chicken and place in a ziploc bag. Pour enough Italian dressing over it to coat. Let marinade for about 6 hours.

2. Cut up vegetables (make sure they're all about the same size as the chicken) and add them all to a different ziploc bag and coat with Italian dressing. Marinade for about 6 hours.

3. After everything is done marinading, alternate chicken and vegetables on skewers, making sure that you don't leave gaps on the skewer (the wood might burn between the food if it's exposed to the flames). The onions turn out best if you stack 3 layers together at a time.

4. Grill for approximately 3-4 minutes on each side on a Med-High heat, turning 3 times. The Italian dressing will turn black when you grill the kababs, but won't have a burned taste.

*These are great with the twice baked potatoes and corn on the cob.