Grilled Chicken Kabobs with mustard, Worcestershire and soy sauce bring tons of great flavor to these healthful and satisfying kabobs.
2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup light soy sauce
1 teaspoon vegetable oil
4 boneless chicken breast halves (1 pound)
2 medium zucchini cut into 1-1/2-inch slices
1 medium onion cut into wedges
1 medium green pepper cut into chunks
8 medium fresh mushrooms
In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.
Cut the chicken into 1-1/2-inch chunks; add to bag. Seal and refrigerate for 1-1/2 hours.
Drain, discarding marinade.
Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for ten minutes. Turn and baste. Cook ten minutes more or until chicken juices run clear.
Recipe makes 4 servings.
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