Dijon Herb Crusted Chicken Kebabs

Ingredients

  • 1 tbs extra virgin olive oil
  • 2 tbs apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 2 tbs fresh parsley, chopped
  • kosher salt and black pepper to taste
  • 3/4 lb of boneless, skinless, chicken breast cut into 12 even pieces
  • 1 zucchini, cut into 8 slices
  • 1 medium red bell pepper, cut into 8 pieces
  • 8 cherry tomatoes
  • 4 wooden skewers, soaked in water for 30 minutes
  • 12 mint leaves
  • 1 cup frozen peas cooked
  • 1 tbs extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • juice of 1 lemon

Directions:

  • Whisk together the marinade ingredients, and set aside 1 tbs for basting later.
  • In a shallow dish, cover chicken with marinade, until well coated
  • Cover and marinate for at least 2 hours.
  • Using four kebab skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, peppers and tomatoes per skewer.
  • To grill coat lightly with oil with oil to prevent sticking.
  • Place skewers on medium hot grill, turn frequently and brush with reserved marinade.
  • Cook for 18-25 minutes or until the juices run clear.
  • While kebabs cook place dressing ingredients in food processor or blender an puree until smooth.
  • Serve kebabs with dressing on the side.

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