Dijon chicken kabobs

Yield: 4 Servings

Measure Ingredient
1 pounds Small red potatoes; halved
3 tablespoons Honey
2 tablespoons Dijon mustard
1 tablespoon Fresh lemon juice
½ teaspoon Dried thyme
¼ teaspoon Freshly ground black pepper
1 pounds Skinless boneless chicken breast, cut in 32 pieces
16 larges Mushrooms; stems removed
16 \N Cherry tomatoes

Preheat the grill to a medium heat. (When ready to cook, spray the rack--off the grill--with nonstick cooking spray. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain.

In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper. Add the chicken and mushrooms, tossing to coat well.

Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers. Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through. Divide the skewers among 4 plates and serve.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997

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