Step 1

Combine oil, soy sauce, brown sugar, worcestershire sauce, lemon juice, black pepper, basil, and garlic.

Step 2

Mix well, and pour over chicken, stirring to coat thoroughly.

Step 3

Cover, and place chicken in refrigerator for 30 minutes (can also marinate overnight).

Step 4

While chicken in marinating, soak bamboo kabob skewers in water.

Step 5

Preheat grill to medium heat - about 350ºF to 375ºF. Our preference is to use a charcoal grill, but a gas grill works well too.

Step 6

When ready to grill, skewer chicken and vegetables on kabob skewers. I like to alternate a piece of chicken with a piece of vegetable to make them heavier on the chicken.

Step 7

Brush top side of skewered chicken and vegetables with oil, and place on grill, oiled side down, and brush top side with oil.

Step 8

Cover grill, and grill kabobs about 5 minutes.

Step 9

Turn kabobs, and grill another 5 minutes until chicken is done through. I find it easiest to just slice into one piece of the chicken to make sure there is no pink when making kabobs.

Step 10

Remove from grill and serve.