1/2 lb boneless, skinless chicken breast in 1-inch cubes
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb. white boiling onions, peeled
1/4 cup Italian dressing or teriyaki sauce (marinade)
BBQ sauce or additional dressing for basting
wooden or metal skewers

Wash, peel and cut vegetables into 1-inch chunks.

In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing, vinaigrette or teriyaki sauce. Turn several times. Discard marinade.

If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.

Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).

Thread chicken and vegetables alternately onto skewers.

Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.

Serve over baby greens, steamed rice or buttered noodles.