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Dice the chicken into 2 inch cubes and place them into a large zip top bag.
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In a blender, add the cilantro, garlic, lime juice, lime zest, adobo sauce, salt, red wine vinegar, thyme, rosemary and 2 tablespoons olive oil. Blend until smooth.
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Pour the marinade over the chicken. Marinate the chicken for 4 hours, or up to overnight.
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When you're ready to make the kabobs, dice the peppers, onions and zucchini, then add them to a bowl. Season them with the remaining tablespoon of olive oil, and a pinch of salt and pepper. Toss to coat.
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Skewer the chicken and veggies, alternating between chicken, zucchini, peppers and onions, in the order of your choosing. I like to seal each end of the kabob with zucchini, as it's firmer than the other veggies.
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Grill the skewers on medium heat, rotating ocassionally until the chicken is cooked through and the veggies are tender, about 10-12 minutes.