If you are using wood skewers, soak them in water for 5–10 minutes and set aside. This will prevent them from burning while you are grilling the kabobs.

In a small bowl, whisk together the oil, honey, soy sauce, garlic, and pepper. Reserve 2 tablespoons of marinade for basting the cooked chicken and vegetables.

In a re-sealable plastic bag, place the chicken and marinade – close the bag and make sure the chicken is all coated with the marinade.

Refrigerate for 30 minutes to 2 hours.

Prepare the vegetables by cutting them into 1-inch squares. Season with pepper.

Once the chicken has marinated, you can assemble the kabobs. Start with onion, then the bell peppers, and finally chicken.

Preheat the grill to medium.

Assemble the kabobs starting with a piece of the chicken, then a bell pepper, onion and another bell pepper. Do this twice for each kabob.

Place the prepared kabobs on a baking sheet and brush with remaining marinade from the bag.

Grill for 15 - 20 minutes or until chicken is no longer pink. Skewers (wood or metal)

Remove from grill and place on a platter, brush the reserved marinade over the cooked chicken and vegetables.