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Dijon Shrimp and Chicken Skewers

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Dijon Shrimp and Chicken Skewers recipe
photo by:
kraft
Shrimp, chicken, red pepper and zucchini are marinated in a mustard, soy sauce and apple juice mixture, grilled on skewers and served with couscous.
time
prep:
25 min
total:
2 hr 35 min
servings
total:
6 servings, 2 skewers and 1 cup couscous each
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What You Need

24
large shrimp, peeled, deveined
1
lb. boneless skinless chicken breasts, cut into bite-size pieces
2
small red peppers, cut into bite-size pieces
1
medium zucchini, halved lengthwise, cut into bite-sized pieces
1/2
cup GREY POUPON Dijon Mustard
1/2
cup apple juice
1
Tbsp. lite soy sauce
2
cloves garlic, minced
6
cups hot cooked couscous

Make It

MIX shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.

PREHEAT grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.

MEANWHILE, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.

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