Cut chicken into 1-inch cubes and place in medium bowl.

Cut off each end of red onion, and then cut in half vertically. Peel off the outermost layers. Cut each half horizontally. Then cut four equal sections vertically. This will create approximately 1-2 inch pieces.

Cut off top and bottom of bell peppers. Core. Then cut vertically into four sections, and then again horizontally to make approximately 1-2 inch pieces.

Cut zucchini in half. Slice approximately 1 inch wedges.

Combine all vegetables in a separate medium bowl.

Add half of the olive oil, garlic, and ginger to each of the bowls. Add salt and pepper to taste. Toss mixture to coat. You can cook immediately or allow to marinate for about four hours.

Load 6 to 8 skewers with the chicken and vegetables, alternating in a pattern so that the flavors will blend together during cooking. Make sure the pieces are touching, but not packed overly tight which may interfere with cooking. Cap each skewer with either a bell pepper or an onion.

Preheat a grill to medium heat. Lightly oil the grill grate.

Load the grill with skewers and close the lid. Cook for about 5 minutes and then rotate skewers to the other side. Cook for an additional 3-5 minutes, or until the meat is cooked and the vegetables are softened.

Serve with rice.