These Chicken Mushroom Pepper Kabobs are a delightful Spring dish, topped with perfectly caramelized onions for an added burst of flavor. The caramelized onions are slow-cooked in a cast iron skillet with balsamic vinegar, making them a versatile addition to any meal. Enjoy this healthy and colorful recipe that celebrates fresh ingredients and clean eating.
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On low heat, add a dash of olive oil into the cast iron skillet.
Add a layer of onions and occasionally stir for 20 minutes.
Add 2 tbsp of balsamic vinegar and occasionally stir for another 10 minutes until onions are caramelized.
Cut chicken breast, mushrooms, and bell peppers into bite-sized pieces.
Thread the chicken, mushrooms, and bell peppers onto skewers.
Grill the kabobs on medium heat until the chicken is fully cooked and the vegetables are tender.
Serve the kabobs topped with caramelized onions.
Use wooden skewers soaked in water for 30 minutes to prevent them from burning on the grill.
Adjust the balsamic vinegar quantity based on your taste preference for sweetness.
Ensure the chicken pieces are evenly sized for consistent cooking.
Can I use other vegetables for the kabobs?
Yes, you can use vegetables like zucchini, cherry tomatoes, or red onions as substitutes or additions.
How do I know the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (74°C).
Can I make the caramelized onions ahead of time?
Yes, caramelized onions can be stored in the refrigerator for up to 3 days and reheated before serving.
What type of mushrooms work best for this recipe?
Button mushrooms or cremini mushrooms are great options for kabobs as they hold their shape well during grilling.
Can I use a different type of vinegar for the onions?
Yes, you can use apple cider vinegar or red wine vinegar, but the flavor profile will be slightly different.
