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Main dishes

Lemon-Mustard Chicken & Veggie Kabobs

photo by:kraft
Here's the basting sauce that makes these chicken and veggie kabobs so very, very good: Dijon mustard, lemon juice, oil, crushed garlic and dried tarragon.
time
prep:
25 min
total:
25 min
servings
total:
4 servings

What You Need

3
Tbsp.  GREY POUPON Dijon Mustard
3
Tbsp.  lemon juice
3
Tbsp.  oil
1
Tbsp.  Worcestershire sauce
1
tsp.  dried tarragon leaves
2
cloves   garlic, minced
1
lb.  boneless skinless chicken breasts, cut into 1-inch pieces
1/2
lb.   fresh mushrooms
2
  green onions, cut into 1-inch lengths
1
  zucchini, cut into 1-inch-thick slices
1
small   red pepper, cut into 1-inch pieces

Make It

HEAT broiler.

MIX first 6 ingredients until blended. Reserve half.

THREAD chicken and vegetables alternately onto 4 skewers; place on rack of broiler pan sprayed with cooking spray. Brush with remaining mustard mixture.

BROIL, 6 inches from heat, 10 min. or until chicken is done, turning and brushing occasionally with reserved mustard mixture for the last few minutes.

Kraft Kitchens Tips

Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning under the broiler.
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