Jamaican Jerk Island Kabob

2 green onions, chopped

1 jalapeno chile, seeded and chopped

1 tablespoon chopped, peeled ginger root

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

1 teaspoon ground allspice

1 teaspoon dried thyme leaves

4 teaspoons vegetable oil

1/2 teaspoon plus 1/8 teaspoon salt

1 pound boneless, skinless chicken breast halves, cut into 12 pieces

2 medium-size red peppers, cut into 1-inch slices