In a medium bowl, combine the juices, red wine vinegar, olive oil, Dijon mustard, minced garlic, onion powder, basil, parsley, salt and pepper to taste.

In a large storage bag, add the cubed chicken, zucchini, cherry tomatoes, mushrooms, onions, and yellow peppers and add in the marinade.

Seal the bag and refrigerate for at least an hour up to overnight.

Spray grill with non-stick spray and preheat grill to medium heat.

Remove the chicken and veggies from marinade and discard remaining marinade.

Thread the chicken and veggies onto skewers.

Cook chicken and veggie skewers, turning regularly until cooked through.

Turn them regularly so the skewers do not burn.