• If using wooded skewers, soak them in water in a flat-bottomed casserole or rimmed baking sheet for about 20 to 30 minutes. If using metal skewers, grease them lightly with a little oil or cooking spray.

  PRO TIP: Soaking wooden skewers prevents them from over-charring or catching on fire on the grill or under the broiler!
• Cut the vegetables into evenly sized, one-inch square (or so) pieces. Toss with a glug of olive oil and a generous pinch of salt and pepper. Set aside. Trim and then cut the chicken into similarly small pieces.

  PRO TIP: Don't worry too much about trimming every bit of excess fat from the chicken; it will drip off during the cooking process.
• Reserve a couple of scallions and a few sprigs of cilantro. Roughy chop the rest.

Make the Kabob Marinade

• In a food processor or blender, combine the orange juice, lime juice, zest (if using), soy sauce, oil, salt, garlic, and chopped cilantro and scallions. Pulse until smooth and adjust seasoning. You may want a little more citrus or salt.
• Set the chicken in a large bowl or casserole. Pour the marinade over the chicken and let sit for about 20 to 30 minutes in the fridge, but no more than an hour. Turn the chicken once or twice while it marinates.

  PRO TIP: A citrus-based marinade will start to make the meat tough if it sits too long.

To Assemble and Cook the Vegetable Chicken Kabobs

• On each skewer, alternate adding vegetables and chicken, leaving an inch of space on each end of the skewer.
• Preheat the grill or broiler. If using the broiler, place the rack about 4" from the heating element, and lightly grease a rimmed baking sheet or line with lightly-greased aluminum foil. (Don't use parchment under the broiler--it will burn.)
• Cook the vegetable chicken kabobs, leaving space between each, for about 10 to 12 minutes, rotating a couple times during the cooking process.
• Serve family style, garnished with the remaining scallions and cilantro, and a few wedges of lime, if you have it.