Chicken Shish Kabob and Caramelized Onions

This is a fun way to get the kids to eat colorful vegetables.

3 boneless skinless chicken breast cubed
1/2 cup olive oil
1/2 package of kabob seasoning (find this almost anywhere) or make your own seasoning.
Half an onion cut into pieces
1 green bell pepper cut into cubes
3/4 pint cherry or grape tomatoes
Metal or wooden spits


1 1/2 onions sliced thin into strips
1 tablespoon olive oil and butter
1 teaspoon salt
1 tablespoon white sugar

Place the chicken cubes in a container of freezer bag. Add the oil and spice mixture. Coat chicken all over and seal well. Place this in the refrigerator for at least 30 minutes but you can do this the night before. When you are ready to cook the chicken remove it from the bag and place on the spit along with the onions, peppers and tomatoes. Alternate in any pattern you want. Place these on your outdoor grill. You can use your counter top grill if you prefer but I do not recommend using the metal spits for this. Add the olive oil and butter to a pan over medium heat. Add the sliced onions, salt and sugar. Stir well to combine and turn the Lear down to medium low. Let this cook until the onions turn a brown color and get very sweet. Toast some bread on the grill with olive oil, salt and some ranch powder if desired. This is delicious chicken dish that is sure to please. For more on this recipe or any others please email me at alesia.leach@gmail.com