In a small saucepan, combine the first five ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling. Note: optionally reserve 1/4 cup for use at table in a separate serving bowl.
Add the chicken pieces to the cooled mixture remaining in the saucepan and allow to sit for 10 minutes while heating up the grill.
Meanwhile, wash and chop the vegetables into one or two inch slices or cubes; peel the onions, quarter the peppers. Leave cherry tomatoes and small boiling onions whole. If using Vidalia Onions, quarter them to fit on skewers.
Soak the bamboo skewers in water (or use metal ones). Alternately thread chicken and vegetables on to skewers. Spray or brush vegetables with olive oil. Sprinkle lightly with garlic and onion powder.
Grill over white hot coals 12 to 15 minutes, turning often, until chicken is cooked. Brush liberally with 57 sauce mixture from bowl (discarding any sauce remaining in pan).
Grill and continue to brush with sauce until kabobs are glazed and nicely browned.
Season with salt and pepper to taste.
Note: Lamb, beef, or pork cubes may be substituted for the chicken. Marinate in refrigerator for several hours for best flavor.
Submitted by: CM
