Asian Stir Fry Kebabs

Marinade Ingredients:
1/3 cup honey
1/3 cup canola oil
2 cloves garlic, minced
1/4 cup siracha, plus a little extra
2 TBSP BBQ sauce (any kind - I used Sweet baby rays)
1/3 cup soy sauce, plus a little extra
salt and pepper
turmeric
ginger

Kebab Ingredients:
1.25 lb pack of boneless, skinless chicken thighs. Cut into bite-sized pieces
3 Small Zucchini, cut into 1 inch circles
1 red onion, cut into quarters
1 pack of cremini mushrooms, halved
12-15 kebab sticks, soaked in water for 30 minutes

Directions:
1. With the extra soy sauce and siracha, drizzle that over the chicken. Season chicken with salt, pepper, turmeric and ginger. I gave it a nice sprinkle and then tossed it all together.
2. Chop all of your other kebab ingredients and toss them in the marinade. I only had an hour for everything to sit in the marinade and it was delicious.  If you have more time, it can sit up to 4 hours. If you are marinating longer, you can toss the chicken in with everything else as long as you seasoned it first.
3. To make your kebabs, start with zucchini, then red onion, chicken, mushroom. Repeat. It is important not to smash everything together tightly and make sure the curve of the red onion doesn't cover the chicken.
4. Preheat your grill to at least 300 degrees. Put the kebabs on and brush with marinade. After about 3 minutes, turn the kebabs and brush again. Repeat a few more times. The total cook time should take no more than 20 minutes. Keep brushing marinade until it is gone. Once you brush the last one, make sure to cook for at least a few minutes.
5. Serve immediately and enjoy!