> 1/2 cup fresh orange juice
> 1/2 cup olive oil
> 1/3 cup sherry vinegar
> 1/4 cup soy sauce
> 4 garlic cloves, minced
> 4 tbsp peeled, minced fresh gingerroot
> 1/2 tsp crushed red pepper flakes
> 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
> 1 small red onion, cut into 1 1/2-inch pieces
> 1 medium yellow bell pepper, cut into 1/2-to-3/4 inch pieces
> 2 small zucchini, cut into 8 slices
> 8 (12-inch) metal skewers
> Mixed salad greens (optional)
For marinade, whisk together orange juice, oil, vinegar, soy sauce, garlic, ginger and red pepper flakes; reserve 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Cover and refrigerate at least 1 hour. Add onion, bell pepper and zucchini; toss to coat. Seal bag and refrigerate 20 minutes more.
Preheat grill to medium-high (350°F-400°F). Remove chicken and vegetables from marinade; discard marinade. Thread chicken and vegetables onto skewers.
Place skewers on grill. Grill, covered, 8-10 minutes or until chicken is no longer pink (170°F). Place kabobs on salad greens, if desired. Serve with reserved marinade.