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.
What You Need
Original recipe yields 4 servings
3 Tbsp. GREY POUPON Dijon Mustard
3 Tbsp. lemon juice
3 Tbsp. oil
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. dried tarragon leaves
2 cloves garlic, minced
1 lb. boneless skinless chicken breast s, cut into 1-inch pieces
1/2 lb. fresh mushroom s
2 green onion s, cut into 1-inch lengths
1 zucchini, cut into 1-inch-thick slices
1 small red pepper, cut into 1-inch pieces
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Let's Make It
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.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning under the broiler.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.