Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add half of the Italian dressing, 1 Tbsp of the garlic, kosher salt, pepper, and crushed red pepper flakes. Massage the bag until evenly mixed and marinate in the fridge overnight.

Cut the red onion, peppers, zucchini, and summer squash into inch size pieces (similar in size to the chicken). Cut the mushrooms in half only if they are larger in size (mine we already about an inch in size so I did not cut them).

Put the veggies in a large bowl and add the remaining Italian dressing, the remaining garlic, and more kosher salt, pepper, and crushed red pepper flakes. Toss until evenly mixed and marinate for 15 minutes.

Put the chicken and veggies onto kabob skewers, alternating the veggies and the chicken.

Note: If using wooden skewers soak them in water for several hours before making the kabobs.

Sprinkle the kabobs with a little more kosher salt and pepper. Place them on a grill preheated to medium. Grill over medium heat for 14 to 16 minutes, turning the kabobs halfway through cooking.