Begin by cutting the chicken breasts into 1-inch pieces and place them into a large zip-top bag, a shallow baking dish, or a bowl.

In a separate bowl or a liquid measuring cup, combine the olive oil, red wine vinegar, honey, minced garlic, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Whisk these ingredients together until well-blended.

Pour the marinade over the chicken pieces, ensuring they are evenly coated. If using a zip-top bag, seal it while removing as much air as possible, then gently massage the bag to distribute the marinade. Refrigerate the marinated chicken for at least 30 minutes, but no more than 3 hours to prevent the vinegar from breaking down the meat. If you're using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

When you're ready to grill, preheat the grill to medium-high heat, approximately 375°F. Brush the grill grates with canola oil or spray them with nonstick grill spray to prevent sticking.

Thread the kabobs: Start by skewering a piece of chicken, then add alternating pieces of red onion, zucchini, summer squash, and red bell pepper. Continue this pattern until the skewer is full, ending with another piece of chicken. Repeat this process with the remaining skewers, discarding any leftover marinade.

Grill the skewers for about 10 to 15 minutes, turning them every few minutes to ensure even cooking and grill marks on all sides. Once the chicken is cooked through and the juices run clear, transfer the kabobs to a serving plate.

For a final touch, squeeze fresh lemon wedges over the top of the kabobs. You can also sprinkle them with fresh herbs and feta cheese for added flavor. Serve the kabobs warm and enjoy!