Marinated Chicken Kabobs

Combine water, olive oil, crushed dried tarragon, hot pepper sauce, lemon juice, salt, and minced garlic in a bowl to create the marinade.

Add the 1-inch chicken breast cubes to the marinade and stir gently to coat all pieces evenly. Cover and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor.

Cut the green pepper and sweet red pepper into 1-inch pieces, removing seeds and white membrane as needed.

Thread chicken pieces, zucchini pieces, and pepper pieces alternately onto skewers, starting and ending with vegetable pieces for stability.

Heat a grill or grill pan over medium-high heat until hot, about 2-3 minutes.

Place the kabobs on the hot grill and cook for 10-12 minutes, rotating a quarter turn every 3 minutes for even cooking and light charring.

Transfer the cooked kabobs to a serving plate and let rest for 2-3 minutes before serving.