Rinse the mushrooms and bell peppers under cool water and pat them dry.

Cut the red and yellow peppers into chunks about 1½ - 2 inches in size so they cook evenly on the skewers.

Trim the chicken and cut it into 1½-inch pieces.

In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and seasonings until well combined.

Place the chicken in a large bowl or gallon-size Ziploc bag. Pour the marinade over the chicken and toss to coat all the pieces evenly. Cover and refrigerate for at least 2 hours, or overnight for more flavor.

When ready to cook, preheat the oven to 425°F.

Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Thread the ingredients onto skewers, alternating yellow pepper, chicken, mushroom, chicken, red pepper, and chicken. Repeat the pattern until the skewer is filled, leaving a little space at each end for handling.

Arrange the kabobs on the prepared baking sheet in a single layer. Bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Remove from the oven and serve hot with rice, potatoes, salad, or your favorite side dish.