Wednesday, April 13, 2011

Chicken Kabobs & Honey-Mustard Dip

Kabobs! Such an easy indoor or outdoor, healthy dish. I make mine all of the time on the grill pan but of course, as the weather gets nicer & nicer, outdoor grilling is wonderful. All you need is kabob sticks! These are so versatile- get your favorite veggies, ones that will grill nicely, & you can make these with chicken, beef or just veggie. An easy & quick meal!
Can you see the 1 piece of zucchini I slipped in? ;)

Chicken Kabobs

  • 2 lbs.boneless, skinless Chicken, cubed
  • 1 large Red Pepper, chopped in huge pieces
  • 1 large, Onion, hopped in huge pieces
  • Handful White, Button Mushrooms
  • Cooking Spray
  • Skewer Sticks

Alternately place onion/chicken/onion/peppper/mushrooms on the skewer stick (as much as can fit). Spray the grill pan... On Medium-high, grill each side for about 5-7 minutes, making sure the chicken is cooked. (To be safe, I finish the kabobs off in a 350 degree oven for 5 minutes.)

Serve with your favorite dipping sauce! Mine:

Honey-Mustard Dip
  • 1/4 cup Plain Yogurt
  • 1/4 cup Dijon Mustard
  • 2 TBSp Honey
  • 1 tsp Lemon Zest
  • 1/4 cup Lemon Juice
  • Freash Dill or Chives, finely chopped
  • Salt
Whisk all together, chill before serving.

*Lishie tips- Soak the skewer sticks in water for at least an hour before preparation to prevent them from burning. Also, I place the onion next to the meat for extra taste.

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