WHISK TOGETHER INGREDIENTS: Heat grill to medium-high heat. In a large bowl, whisk together the dry ranch mix, olive oil, apple cider vinegar and garlic. Add in the chicken, red bell pepper, yellow bell pepper, red onion and zucchini and toss to coat.
PREPARE SKEWERS: Lay down a sheet of Reynolds Wrap® Non-Stick Foil with the dull side up. Thread the chicken and vegetables onto the wooden skewers. Lay evenly across the foil. Fold up the edges and tightly close around the skewers.
GRILL THE CHICKEN SKEWERS: Place the foil pack on the fire or grill. Let the kabobs grill on each side about 5 to 7 minutes, or until chicken is cooked throughout and no longer pink.