The last time I had kabobs was last year at my sister’s house. They made them for dinner and it was one of my favorite dinners ever. I don’t know why I don’t make kabobs more often, I seem to forget about them and then a little reminder goes off in my head and I think that would make for a great dinner option. Yesterday that little reminder went off and we enjoyed tasty kabobs for dinner – yummmmmm!
I started by cutting a package of boneless, skinless chicken breasts into large chunks, placing them in a bowl and sprinkling kosher salt, pepper and poultry seasoning over the chicken and mixing it together. The poultry seasoning I used is from Bunzels. Bunzels is a butcher and grocery store my brother-in-law, John works for in Milwaukee, Wisconsin. John has introduced me to several of their wonderful seasonings and this was one of them. It’s so flavorful, I actually added it to the smashed red potatoes I made to go along with our dinner last night as well. If you don’t live near Bunzels and can’t buy their poultry seasoning, any poultry seasoning blend will do.
Once the meat had been seasoned, I whisked together olive oil, balsamic vinegar, stone ground mustard, and minced, fresh garlic.
I poured the marinade over the chicken and placed the bowl into the refrigerator to marinate for a few hours.
While the chicken was marinating, I cut my red, yellow and green peppers, a couple red onions and removed the stems from a 16 ounce package of mushrooms.
Once I was ready to cook the kabobs, I started putting everything onto the skewers. I choose to use metal skewers. If you use wooden skewers, make sure that you soak them first. I read that it is recommended you soak them overnight or at least a minimum of 30 minutes. You don’t want them to burn while you are grilling your kabobs or baking them in the oven.
Before using my skewers, I spray them with non-stick cooking spray to ensure the vegetables and meat come off the skewer easily when they are done cooking.
I placed the prepared skewers on two large baking sheets covered with parchment paper (makes clean-up a breeze). I chose to bake them in the oven (preheated to 425 degrees), which I did for 35 minutes, making sure to turn them over half-way through the cooking time.
I made enough kabobs to ensure we’d have leftovers for a couple of days (dinner one day and lunch for a couple other days). If you are into meal prep, this would make for a really good dish to prep for your week of meals. This is also a good dinner to make if you are watching your carb intake. We enjoyed a caesar salad and fruit salad along with our kabobs last night, as well as the smashed red potatoes I mentioned earlier. I had a few red potatoes that I needed to use and knew that my daughter and husband would appreciate having them for dinner last night, so made them as well.
2-1/2 – 3 pounds boneless, skinless chicken breasts
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1/2 cup olive oil
1/8 cup balsamic vinegar
1/4 cup stoneground mustard
3 cloves garlic, minced
2 red bell peppers
1 green bell pepper
1 yellow bell pepper
2 red onions
1 16 ounce container white mushrooms, stems removed
- Cut chicken into large chunks (about 2 inches) and place in large bowl. Sprinkle with kosher salt, pepper and poultry seasoning and mix well.
- In a glass measuring cup, add olive oil, balsamic vinegar, garlic and mustard. Whisk together and pour over chicken.
- Cover chicken and place in refrigerator for 3 hours, up to overnight.
- Cut peppers and onions in large pieces and set aside. Remove stems from mushrooms and set aside.
- Put kabobs together by thredding the skewer with onion, pepper, mushroom and chicken in any order you desire.
- Place kabobs onto two large baking sheets and into a preheated 425 degree oven for 35 minutes. Turn kabobs half-way through cooking time.
Until next time, Kris