2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 clove garlic, crushed
1 teaspoon grated lemon peel
1/4 teaspoon crushed hot red pepper flakes
12 ounces boneless chicken and cut into 1 inch cubes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded, and cut into 8 squares
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes. Mix well. Add chicken; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally.
Preheat broiler. Remove chicken from the marinade. Using four 10 inch metal skewers, alternately thread chicken, tomatoes, mushrooms, and bell pepper.
Place on hot grill. Grill 2 or 3 times until meat is cooked and vegetables browned, about 10 minutes. Place on serving plates and serve immediately.