2 pounds of chopped chicken
2 pounds of chopped vegetables (your choice)
1 1/2 cup orange juice
1 cup extra-virgin olive oil
1/2 cup lime juice
1/3 cup low-sodium soy sauce
2 teaspoons ground cumin
2 teaspoons honey
4 cloves garlic, roughly chopped
1/4 teaspoon ground black pepper
In a bowl, whisk together orange juice, oil, lime juice, soy sauce, cumin, honey, garlic and pepper until well blended to make a marinade. Put vegetables in 1 or 2 large ziplock bags. Put chicken in another large ziplock bag. Divide marinade equally among the bags, seal and refrigerate, turning the bags occasionally, for at least 3 hours or overnight.
Prepare a grill for medium-high heat cooking. Place vegetables and chicken onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.) Discard marinade.
Grill, turning often, until chicken is just cooked through and slightly charred, about 8 minutes. If using the oven, preheat the oven to 425°F. Arrange skewers in a single layer on a large rimmed baking sheet. Roast until chicken is just cooked through, about 10 minutes, and vegetables are tender. Transfer skewers to a platter and serve.