Dijon chicken kabobs
4 Servings
Ingredients
| Quantity | 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 | Cherry tomatoes | |
Directions
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