Dijon Chicken Kabobs Food

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

DIJON GRILLED CHICKEN KABOBS

Steps:

• Heat grill to medium heat.
• Thread chicken onto 4 skewers alternately with peppers; set aside.
• Mix remaining ingredients in small bowl until blended.
• Grill kabobs 7 to 9 min. on each side or until chicken is done, brushing frequently with mustard mixture.

DIJON CHICKEN KABOBS

Steps:

• 1. Cut chicken breasts into 32 pieces.
• 2. Preheat the grill to a medium heat. (When ready to cook, spray the rack-off the grill-with nonstick cooking spray).
• 3. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch.
• 4. Drain.
• 5. In a small bowl, combine the honey, mustard, lemon juice, thyme and pepper.
• 6. Add the chicken and mushrooms, tossing to coat well.
• 7. Alternately thread the chicken, mushrooms, tomatoes and potatoes onto 8 skewers.
• 8. Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through.
• 9. Divide the skewers among 4 plates and serve.