Great for a barbecue
In a large bowl, whisk together oil, agave nectar, soy sauce, stock, and pepper. Cut chicken into one-inch cubes. Before adding chicken, set aside 1/4 to 1/3 cup of marinade to brush onto kabobs while cooking. Place the chicken and vegetables in the zip-lock bags and marinate in the refrigerator at least 2 hours, (overnight is fine) turning several times. Thread chicken and vegetables alternately onto the skewers; discard marinade. Preheat the grill for high heat. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes until chicken juices run clear. Turn and brush with reserved marinade frequently.