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These super flavorful kebabs are easy to put together, with only 4 ingredients besides the chicken and a little salt and pepper!
If using wooden skewers, get them soaking in water right away.
In a medium bowl, stir together the oil, honey, mustard and curry powder. Reserve 1/3 cup of the marinade for brushing on the kebabs while grilling. Pour the rest of the marinade into a gallon-sized baggie and add the chicken pieces, turning the baggie to coat all the chicken. Refrigerate the marinating chicken for 2 to 4 hours, turning the bag over halfway through.
Thirty minutes prior to grilling, remove the chicken from the marinade and slide it onto the skewers. Sprinkle with salt and pepper, to taste. At the same time, preheat your grill to medium-high heat.
Grill on medium-high heat for about 15 minutes total, turning every 2 to 3 minutes. Brush on the reserved marinade during the final few minutes of grilling.
We like to also grill veggie and fruit kebabs at the same time. Our favorite combination is a mixture of onions, assorted sweet bell peppers, whole mushrooms and fresh pineapple. We just brush them lightly with olive oil and then sprinkle with salt and pepper. While I like the appearance of kebabs that have the meat, veggies and fruit all on the same skewers, my husband (the griller) likes the better control he has over doneness when the meat is on separate skewers.
Source: Adapted from a baked Honey Mustard Chicken recipe that Sandy Heinsch introduced me to, originally found in the cookbook “Simple Elegance” from Our Lady of Perpetual Help Women’s Guild in Germantown, TN.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!