Nothing says summer like a nice kabob right? We had friends coming over for dinner last week and I needed an easy meal to make for everyone that wasn’t going to make my kitchen hot. I happen to be on a mustard kick (see here) and I wanted to expand my mustard consumption from my salads to the main course. I let the chicken marinate all afternoon and it came out amazing!
This is a great meal to make when you’ve got company coming since you can do most of the prep beforehand and cooking time is minimal. You can even skewer the chicken and then marinate if you prefer. Just make sure you leave spaces between the chicken so the marinade covers it. This would also be great on veggies or fish!
Mustard Marinated Chicken Skewers
4 chicken breasts, cut into cubes
¼ cup olive oil
¼ cup water
½ cup fresh parsley
2 tbsp mustard
2 tbsp apple cider vinegar
3 cloves garlic
¼ tsp salt
1/8 tsp pepper
Combine olive oil, water, mustard, apple cider vinegar, garlic, salt and pepper in a blender and process on high until smooth. Add parsley and blend on low to desired consistency. I like to leave some small chunks.
Pour over cubed chicken and allow to marinate for 2-6 hours (the longer the better) in the refrigerator.
Thread chicken pieces on wooden skewers and grill over medium heat (about 350 degrees).
Grill for about 15 minutes or until cooked through, flipping halfway through.
These were perfect for a hot summer night.
I served them with marinated veggies (which I'll be posting later this week) and brown rice I cooked up earlier in the week.
You know who loves food on a stick?
This post is shared at Whole Foods Wednesdays, Real Food Wednesday, Gluten Free Wednesdays and Tasty Tuesdays