Blend or mix well the following:
½ cup olive oil
¼ cup red wine vinegar
1 ½ cups Bloody Bold
1 tsp. dried thyme
½ tsp. fresh ground pepper
3 tbs. honey

4 skinless chicken breasts cut into 1″ pieces
2 green or red peppers cut into 1″ square pieces
½ lb. mushrooms
1 zucchini cut into 1″ cubes
1 large onion quartered
12 bamboo skewers

Marinate the chicken pieces in a covered bowl for several hours or overnight in refrigerator. Take the chicken out of the marinade for basting. Soak the skewers in warm water for 30 minutes. Thread the skewers, alternating pieces of the chicken, peppers, onion, mushrooms, and zucchini. Grill the kebabs basting with the marinade for 5 minutes on each side until thoroughly cooked.