California Central Coast Recipes

Chicken Kabob with Mushrooms, Onions and Sweet Peppers

Chicken kabob with mushrooms, onion and sweet peppers is a summer grilled favorite. The mushrooms are simply amazing in taste.--They really absorb the marinade and turn the two tastes into a flavor that's unforgettably delicious. The marinade is just a bit spicy as presented here, but feel free to adjust the sweetness and the hotness to your personal preferences.

We prefer to use chicken thighs for this recipe. Not only is the dark meat more flavorful, but it will remain more moist when grilled than white meat. ©2018, Chicken Kabob with Mushrooms, Onions and Sweet Peppers
Preparation time: 30 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


The Marinade

3 large Garlic Cloves , crushed
2/3 cups Red Wine Vinegar
1/2 to 2/3 cup Lemon Juice
1/4 cup Sugar
1 Tablespoons Italian Seasoning
1/2 teaspoons Tabasco Pepper Sauce
1/2 teaspoons Red Pepper Flakes
1/4 teaspoons Salt
Several Grinds Fresh Black Pepper

The Kabob ingredients

8 Chicken Thighs , save time by buying already filleted.
4 Large Sweet Red Peppers
2 Large Green Peppers
16 ounces Button Sized Italian Brown Mushrooms
1 large Sweet White Onion
8 Metal Skewers

Preparation Directions.

1 Combine all the marinade ingredients in a large container and mix well. Taste and adjust the seasonings to personal preference.

2 Prepare the chicken: If not already filleted, de-bone the chicken thighs and cut up each thigh into approximate 5 to 6 bite size pieces. Place all the cut-up pieces in a container or better yet a 1 gallon zip-lock plastic bag with 1/3 of the marinade. Refrigerate for 1 hour minimum to overnight. Mix the pieces up a couple times during the marinading period to be sure each piece gets well seasoned.

3 Prepare the vegetables: Wash and clean off any debris on the button mushrooms. Keep the mushrooms whole and place aside. Cut up the peppers and onion into bite size pieces.

4 Place the mushrooms and cut up vegetables with the remaining marinade into a large container, or better yet 2 gallon zip lock plastic bag. Refrigerate for 1 hour minimum to overnight. Mix the pieces up a couple times during the marinading period to be sure each piece gets well seasoned.

5 Assembling the kabobs: Drain and discard the marinade in the chicken bag. Drain the marinade from the vegetables and SAVE. It will be used to baste the kabobs as they grill.

6 Starting with a piece of chicken, skewer alternating chicken and vegetable pieces on a skewer. We like to place onion pieces directly against the chicken to give it an especially good flavor. Place about 1 chicken thigh per skewer. When you skewer the whole mushrooms, skewer through the stem and out the top. This helps to keeps the mushroom from falling off the skewer. Try and end up with a piece of chicken --the chicken pieces on both ends act as a lock.

7 Grill the kabobs on a grill over medium heat, basting occasionally with the reserved vegetable marinade. Cook until the chicken is done, about 20 minutes.

8 Before serving, be sure to de-skewer the chicken and vegetables for your guests --the metal skewers will be too hot for guests to handle themselves.

Wine and Food Pairing and Serving Suggestions.

Your wine selection will be based upon how sweet and hot you made the marinade. If you went really sweet hot, a chilled sweet Riesling will pair wonderfully.

If you went more mild and less sweet with the seasoning, try a chilled dry non-oaked white like a Pinot Grigio or dry Alsatian style Gewurztraminer.

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.