|Skinless boneless chicken breasts||2 Pound, cut into 1 inch wide strips|
|Vegetable oil/Olive oil||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Chopped fresh basil/1 teaspoon leaf basil, crumbled||1 Tablespoon|
|Zucchini||1 Large, trimmed and sliced|
|Corn on the cob||2 , cut into 1 inch chunks, boiled 5 minutes (Ears)|
|Sweet red pepper||To Taste, halved, seeded and cut into chunks|
1. Combine the chicken with the oil, vinegar, parsley and basil in a medium-size bowl. Marinate the chicken for 1 hour at room temperature, or cover the bowl and refrigerate overnight. Drain the chicken, reserving the marinade.
2. Prepare the grill so the coals are medium-hot.
3. Thread the chicken with the zucchini, corn, red pepper and mushrooms on 12 long metal skewers. Brush with the reserved marinade.
4. Grill the kabobs 6 inches from the heat for 5 minutes on each side, brushing with the marinade, or until the chicken is cooked through and the vegetables are tender.