Cut the chicken into 1” cubes. Drizzle with olive oil and then sprinkle with Montreal steak spice seasoning (or salt and pepper). It’s best to let the chicken sit and marinate for 30 minutes (or prepare the night before and marinate in the fridge overnight).

Just before you’re ready to assemble the shish kabobs, cut the zucchini, onions and peppers into 1” cubes or squares. We prefer to keep the ingredients in separate bowls to make it quicker to grab when assembling the kabobs. Drizzle each with olive oil and a bit of salt and pepper.

Assemble the shish kabobs! Randomly alternate pieces of chicken and vegetables onto each skewer. Leave about 1”-2” of each end of the skewers empty to make them easier to hold (and so that the food won’t fall off of them when cooking).

Drizzle the cookies sheet or tin tray with some more olive oil to prevent sticking. Alternatively, use any leftover bacon grease you have for an extra touch of flavour. Arrange each chicken shish kabob side by side in one layer on the cookie sheet/tray.

Place the sheet/tray of shish kabobs onto your grill, which was preheated to a medium-high temperature (~350F). Grill the shish kabobs for about 15 minutes, turning regularly.

In the meantime, combine the sour cream, garlic and dill to make the dipping sauce.