• In glass bowl, whisk together olive oil, parsley, vinegar, garlic, salt and pepper; reserve 1 tbsp marinade and set aside separately. Toss chicken, zucchini and tomatoes in remaining marinade until coated; cover and refrigerate for 2 hours or overnight.
• Drain chicken mixture, discarding marinade. Alternately thread chicken and vegetables onto skewers, ending with chicken.
• Preheat grill to medium-high heat; grease grate with olive oil. Close lid and grill, turning frequently and brushing with reserved marinade until chicken is cooked through. (Alternatively, chicken can be broiled.)

Tip: Beef top sirloin or top round steak can be substituted for the chicken.