Things are warming up, and that means it's time to start grilling, or at least start grilling without having to wear gloves. I know plenty of hard-core grillers who fire it up no matter the elements, but it's so much nicer to do so when you don't have to defrost ice from the equipment first.
These honey mustard chicken kabobs are an easy meal for any night of the week. They contain plenty of good vegetables and are really flavorful. Just cook up a little bit of brown rice, and your meal is complete.
This recipe is adapted from Whole Foods.
Honey Mustard Chicken Kabobs
1/4 cup honey mustard, plus more for serving
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds boneless, skinless chicken breasts cut into chunks
1 pound mushrooms
1 large eggplant, cut into chunks
2 bunches green onions cut into pieces
2 red bell peppers, cut into pieces
If you're using wooden skewers, soak them in water 20 to 30 minutes.
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 over medium heat, turning occasionally, until chicken is cooked and vegetables are tender, about 10 minutes.
Image via AmberDeel/Flickr