Grilled chicken kabobs

Yield: 4 Servings

Measure Ingredient
2 teaspoons Ground mustard
1 tablespoon Worcestershire sauce
½ cup Water
½ cup Soy sauce
1 tablespoon Vegetable oil
4 Boneless skinless chicken
Breast halves
2 mediums Zucchini -- cut in 1 1/2 in
Slic
1 medium Onion -- cut in wedges
1 medium Green pepper -- cut into
Chunks
12 Fresh mushrooms

In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove ⅓ cup and set aside for basting. Cut chicken into 1½ inch pieces; add to bag. Seal and refrigerate for 1 ½ to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

Recipe By : Taste Of Home June/July '96

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