| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | All newly t, Bbq/grill, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Small red potatoes; halved |
| 3 | tb | Honey |
| 2 | tb | Dijon mustard |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Freshly ground black pepper |
| 1 | lb | Skinless boneless chicken breast, cut in 32 pieces |
| 16 | lg | Mushrooms; stems removed |
| 16 | Cherry tomatoes |
INSTRUCTIONS
Preheat the grill to a medium heat. (When ready to cook, spray the rack--off the grill--with nonstick cooking spray. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain. In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper. Add the chicken and mushrooms, tossing to coat well. Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers. Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through. Divide the skewers among 4 plates and serve. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by [email protected] on Jul 21, 1997
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