Honey Mustard Kebabs
Using the broiler instead of an outdoor grill means you can have chicken and vegetable kebabs no matter the weather.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 3 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1 medium red onion
- 1 medium green bell pepper
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons Dijon-style mustard
- 1 1/4 teaspoons honey
- 1/2 teaspoon oregano
- 3/8 teaspoon black pepper, divided
- 8 large mushrooms
- 1/2 teaspoon salt
Directions
Preheat the broiler to 500°F.
Cut chicken into 1-inch cubes. Cut onion into 8 wedges. Core and cut bell pepper into 1-inch pieces.
Combine vegetable oil, lemon juice, water, mustard, honey, oregano and 1/4 teaspoon black pepper in a large bowl and mix well.
Add chicken, onion, bell pepper and mushrooms and stir to coat ingredients well.
Thread the chicken onto two 12-inch skewers. Thread onion, mushrooms and bell pepper onto 2 additional skewers. Arrange the skewers on a broiler pan.
Broil chicken and vegetables 4 inches from heat, turning occasionally, until chicken juices run clear and vegetables are tender, about 4 minutes for the vegetables and 6 minutes for the chicken. Season with salt and remaining black pepper.
Secret Tip
Good substitutes for the honey in this recipe include corn syrup and maple syrup. Both of these syrups will give a slight sweetness and caramelized exterior to the chicken and to the vegetables. To add an Asian twist, add 1 teaspoon soy sauce to the marinade and omit the oregano and salt.
