Grilled Chicken Kebabs (dijon marinade)

There is nothing easier and tastier than grill chicken kebab, especially for company. But, I was getting sick of my typical italian dressing marinade and was interested in trying something new. I made a mustard and red wine vinegar marinade and loved it! It is even tastier left over after soaking a day:) The marinade is a slight spicy tang, but subtle enough to please almost any palate. I only put the marinade on the meat. I used salt, pepper, and olive oil on the vegetables.

chicken cubed
red, yellow and orange peppers, largely chopped
red onion, large slices
zucchini, sliced

2 T. Dijon mustard
2 T. red wine vinegar
salt and pepper
1 T. olive oil

Start by soaking wooden skewers in water. This will reduce burning and allow the meat and vegetables to slide off the stick easily. One of my guests shared this with me and it is SO TRUE. Thanks, Tiffany:) Soak for 30 minutes. Meanwhile, combine marinade ingredients into a small bowl and stir. Add chicken, stir to coat, cover and refrigerate for 1 hour. Cut vegetables, place in a large bowl, sprinkle with salt, pepper, and olive oil. Toss to coat. Preheat grill on high. Assemble skewers by creating your own pattern of chicken and veggies. Place skewers on the grill. Cook on high for 2 minutes. Reduce heat and finish cooking for about 8 minutes or until the meat is cooked through.


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