8 skinless, boneless chicken breast halves - cut into 1-inch cubes
2 cloves garlic
5 small onions, cut into 2-inch pieces
2 red bell peppers, cut into 2-inch pieces
skewers (if using wooden skewers, soak in water for 1 hour before using, to prevent burning)
In a large bowl, whisk together oil, honey, soy sauce and black pepper. Before adding chicken, reserve a small amount to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers into the bowl, and marinade in the refrigerator at least 2 hours (the longer, the better).
Preheat the grill for high heat.
Drain the marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.