Dijon Herb Crusted Chicken Kebabs


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


  • 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.




2 hr


18 min


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