Grilled Chicken Kabobs with Vegetables Print
You’ll love how the zesty honey mustard marinade flavours this simple dish
Put the chicken and vegtables in the marinade a day ahead and you’ll have a quick, simple and delicious supper to put on the grill after a day of fun in the sun. Feel free to substitute your own favourite veggies, maybe fresh picked from the garden, in these yummy kabobs.
What You Need
1 lb chicken breasts cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow or orange bell pepper, cut into 1 inch pieces
1 zucchini, cut into 1 inch rounds
1 red onion, cut into 1 inch pieces
1 cup mushrooms
Honey Mustard Marinade
¼ cup olive oil
1/3 cup soy sauce
¼ cup honey
1 tsp minced garlic
1 tbsp Dijon mustard
1 tsp dried rosemary
Salt and pepper to taste
How To Make Grilled Chicken Kabobs with Vegetables
Dice chicken into 1 inch pieces.
In a large bowl add all marinade ingredients.
Whisk to combine.
Dice all veggies and add chicken and veg to sauce in large bowl.
Toss to combine.
Cover and refrigerate for 1hr-24 hours.
Using soaked wooden skewers or metal skewers, slide on alternating chicken and vegetables onto skewers until all used up.
Cook on preheated grill for 5-7 min per side until all cooked through.
For 1 Skewer
29.5 g Protein
16.1 g Fat
2.4 g Fibre
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