Chicken Kebabs with Grilled corn and tomato salad

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 tablespoons olive oil
Kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
2 scallions, chopped
1 teaspoon orange zest
8 6-inch skewers, soaked in water

Directions:
Heat grill to medium high heat.
In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of oil and 1/2 teaspoon each of salt and pepper. Thread the chicken onto the skewers.

Grill the chicken and corn, turning occasionally until the chicken in cooked through and the corn is charred--7 to 10 minutes for both.

In a bowl, toss tomatoes, scallions, orange zest, the remaining tablespoon olive oil, 3/4 teaspoon sald, and 1/4 teaspoon pepper. Serve with chicken and corn.