Up to 24 hours before, place chicken, tomatoes, red onion cubes, and green pepper cubes in a large zip locked bag. Pour in the EVOO, red wine vinegar, honey, cumin, salt, and pepper. Let marinate in refrigerator over night.
About 2 hours before cooking, soak kabob skewers in water. This keeps them moist and less likely to catch on fire.
When ready, preheat oven to 400 degrees F and skewer your kabobs by interspersing vegetables and chicken pieces.
Once complete, bake for 40 minutes or until golden brown.
Serve with basmati rice.
Recipe by Chef Times Two at https://www.cheftimestwo.com/mediterranean-chicken-shish-kabob/