A sweet and spicy marinade made with apple juice, Dijon mustard and ground red pepper gives these chicken, shrimp and veggie kabobs their terrific flavor.
What You Need
Original recipe yields 6 servings
3 Tbsp. GREY POUPON Dijon Mustard
1/2 cup apple juice
1 Tbsp. lite soy sauce
2 cloves garlic, minced
1/2 tsp. ground red pepper (cayenne)
24 uncooked deveined peeled large shrimp
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 small red pepper s, cut into 1-1/2-inch pieces
1 zucchini, halved lengthwise, then cut into 1-1/2-inch pieces
1 red onion, cut into 3/4-inch chunks
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Let's Make It
Mix first 5 ingredients until blended. Reserve 1/3 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over combined shrimp, chicken and vegetables in shallow dish; stir to evenly coat ingredients with mustard mixture. Refrigerate 2 hours to marinate.
Heat gill to medium heat. Drain marinated ingredients; discard marinade. Thread chicken, shrimp and vegetables alternately onto skewers.
Grill 8 to 10 min. or until shrimp and chicken are done, turning occasionally. Meanwhile, cook reserved mustard mixture until heated through. Place skewers on platter; drizzle with mustard mixture.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Serve over hot cooked rice.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
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.