Marinated Shishkebabs

I only took one photo of this dish midway through the process, but believe me when I say it turned out great. This recipe isn't so much about the kebabs as it is the sauce that I marinated everything in. It turned out absolutely delicious!

Shishkebabs and Marinade

Meat (I used chicken and think this marinade would also taste great on pork)
Variety of veggies (I used red onions, bell peppers, tomatoes as that is what I had on hand)

Marinade:

Olive Oil (approx. 1/2-1 c. depending on how much you are marinating)
Soy Sauce (approx. 1/4-1/2 c.--base it off how much oil you use as shown above)
Honey (approx 1/4-1/3 c.--use more if you want a sweeter flavor, less for more savory)
McCormick GrillMates Montreal Chicken seasoning (be generous with it--use 1-2 Tbsp.)

**Be sure to marinate your vegetables in a separately from your raw meat!
(You do not have to marinate the vegetables if you don't want to, but they absorb the flavor, too, and it is very good!)

In one bowl (or Ziploc bag), place your meat and add the marinade to it. I used chicken breasts and kept them whole as they marinated, but if you prefer to cut them into smaller pieces in advance, that works, too. Make sure you turn the chicken over or flip the bag you are using so that all sides of the chicken gets soaked with the marinade.

Chop your vegetables accordingly and if you choose to marinate them as well, throw them into a bowl, add the marinade, and toss occasionally so all the veggies get coated.

Allow all the pieces to sit and marinate--the longer, the better.

When you're ready, fire up the grill to medium heat, string the kebab skewers however you like, and grill for 10-15 minutes or until your meat is heated through, being sure to turn the skewers every so often.