Chicken Kabobs



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


  1. Cut chicken into large chunks (about 2 inches) and place in large bowl. Sprinkle with kosher salt, pepper and poultry seasoning and mix well.
  2. In a glass measuring cup, add olive oil, balsamic vinegar, garlic and mustard. Whisk together and pour over chicken.
  3. Cover chicken and place in refrigerator for 3 hours, up to overnight.
  4. Cut peppers and onions in large pieces and set aside. Remove stems from mushrooms and set aside.
  5. Put kabobs together by thredding the skewer with onion, pepper, mushroom and chicken in any order you desire.
  6. 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