Mix the dry marinade of herbs and salt in a small bowl. Set about ¼ of the marinade aside for tossing the vegetables. Cut the chicken breasts into 3 inch long and 1 inch wide strips. Pat them dry and place in a large bowl. Add 1 tablespoon vegetable oil and toss to coat. Add the dry marinade and toss again. Let stand about 1 hour.
Prep grill. Position the oiled grill rack 4-6 inches above fire.
Toss mushroom caps , cherry tomatoes (or whatever grilling vegetables you like) with the olive oil and then toss with the reserved dry marinade.
Alternate chicken and vegetables on skewers. Arrange the skewers on the rack. Turn frequently while grilling until kabobs are lightly browned and chicken is cooked through, 8-10 minutes. (Be sure to grill so chicken is safe but don’t overcook.)