Honey Mustard Chicken And Vegetable Kabobs
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/4 cup honey mustard, plus more for serving
  • 3 tablespoon lemon juice
  • 3 tablespoon canola oil or extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pound boneless, skinless chicken breasts and/or thighs, cut into 1 1/2-inch chunks
  • 1 pound button mushrooms
  • 1 large eggplant, cut into 1 1/2-inch chunks
  • 2 bunches green onions, cut into 1 1/2-inch pieces
  • 2 red bell peppers, cut into 1 1/2-inch pieces
  • 2 (6-ounce) packages rice pilaf mix, prepared according to package directions
Directions
  1. If you're using wooden skewers, soak them in water 20 to 30 minutes. Preheat grill to medium heat. In a small bowl, whisk together mustard, lemon juice, oil, salt and pepper. Thread chicken, mushrooms, eggplant, onions and peppers onto skewers; brush all over with mustard mixture. Grill, turning occasionally, until chicken is cooked and vegetables are tender, about 10 minutes. Arrange skewers on a platter over the rice pilaf and serve with honey mustard on the side for dipping.