Teriyaki Chicken Shish Kebabs

1. Soak the skewers in water for at least 30 minutes (this will prevent them from catching fire on the grill).
2. Place the chicken and veggies onto the skewers (alternating between chicken and veggies), sprinkle with salt and pepper and pour on the soy vay; cover and marinate in the fridge for at least 30 minutes up to 8 hours, turning the kebabs in the sauce every so often.
3. Preheat the grill on medium high for 10 minutes; spray it with nonstick (or oil it with a paper towel held with tongs).
4. Cook for 5-7 minutes on each side with the grill lid closed, or until chicken is cooked through and internal temp reads 165°F or above on a meat thermometer - enjoy!