Pomegranate-infused Chicken Kebobs

Pomegranate molasses is a sweet-sour sauce used often in Iranian cuisine. You may have to search the markets for it, but it's worth the hunt!1½ lb boneless, skinless chicken breast
2 zucchinis, sliced ¼-inch thick

Marinade:
¼ cup red wine vinegar infused with pomegranate
2 Tbsp pomegranate molasses
½ cup olive oil
2 Tbsp lemon juice
1 tsp salt
1 tsp freshly ground mixed pepper blend

Basting sauce:
¼ cup jam or jelly (current, strawberry or raspberry)
¼ cup pale dry sherry
3 cloves garlic, minced
½ tsp red pepper flakes

Cut chicken into 1-inch pieces. Whisk together the marinade and toss with the chicken. Allow to marinate at least an hour or longer in the refrigerator. Whisk together basting sauce. Alternate chicken and zucchini on skewers and grill on BBQ, rotating skewers about every minute. After four minutes, baste kebobs with sauce as you turn four more times.