Rinse and pat-dry the chicken breasts.
Slice each chicken fillet lengthwise and then across to make 4 evenly sized pieces out of each fillet.
Thread the chicken pieces on skewers, arrange them in a tray and pour Vegeta marinade with beer on top.
Allow at least 30 minutes to marinate before grilling the chicken on charcoal or in a griddle pan.
Slice and cut sweet peppers and zucchini into strips and grill the vegetables with button mushroom caps and spring onions.
Sprinkle with a little beer during cooking.
Season the grilled vegetables with salt and olive oil, and serve with skewered chicken.
You can marinate and deep-fry the chicken if preferred.