In order to make these kebabs, take some organic chicken, I used skinless and boneless thighs. I prefer the thigh meat over the breast as I find it has more flavour.
Cut into cubes about the size of cherry tomatoes.
Cut some red pepper and onions to a similar size.
Now thread, the chicken, red pepper, onions, along with some cherry tomatoes.
Pour some olive oil and balsamic vinegar over the kebabs, add ground black pepper and marinade for at least an hour.
Place under a hot grill or at the top of a hot oven and cook for fifteen to twenty minutes.
Serve with a salad.