Grilled Chicken-Vegetable Kabobs

by Kim, courtesy of Southern Living Magazine June 2012

1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil

Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag.  Add chicken, turning to coat.  Cover or seal, and chill 30 minutes, turning occasionally.

Preheat grill to 350 to 400 degrees (medium-high heat).  Thread vegetables alternately onto 5 skewers, leaving a small space between pieces.  Place in shallow pan.  Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper.  Pour over vegetables or apply with basting brush.

Remove chicken from marinade and discard marinade.  Thread onto remaining skewers.

Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.