Italian Chicken and Vegetable Skewers

Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 bottle of high-quality Italian dressing, like Berstein's or Newman's Own, divided
1 medium zuchhini, cut into 1/2 inch slices, and halved if the zuchhini is thick
1 medium yellow summer squash, cut into 1/2 inch slices, and halved if the squash is thick
1 yellow, red, or orange bell pepper, cut into bite-sized pieces (we used mini bell peppers instead)
1 small red onion, carefully cut into bite-sized chunks. Try to keep as much of the onion intact as possible, but don't worry if pieces start coming apart.
Sweet cherry or grape tomatoes
8 ounces white mushrooms, washed and stems removed

Directions

1. Place cut-up chicken in a shallow dish and pour about 1/2 of the dressing over the chicken. Cover, refrigerate, and marinate for 2-3 hours.
2. Gently toss the vegetables in the remaining dressing. Set aside. 
3. If using bamboo skewers, soak them in a pan of water for at least 30 minutes so they don't burn while the food is cooking on the grill.
4. Thread the meat and vegetables onto the skewers, keeping in mind that you'll have far more vegetables than chicken; you'll probably have around 3 pieces of chicken per skewer but as many veggies as you can fit.
5. Preheat grill to medium-high heat or around 400 degrees F. Cook skewers, turning at least once, for 10-12 minutes or until chicken is cooked through and the veggies are tender-crisp.

Notes: A great summer meal. We don't have a grill yet, so we cooked these on our indoor grill. We ended up making some skewers that were just chicken and some just veggies to better regulate cooking time.

Source: Our Best Bites Cookbook