KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1/4 cup honey mustard, plus more for serving
3 tablespoons lemon juice
3 tablespoons canola oil or extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds boneless, skinless chicken breasts and/or thighs, cut into 1 1/2-inch chunks
1 pound button mushrooms
1 large eggplant, cut into 1 1/2-inch chunks
2 bunches green onions, cut into 1 1/2-inch pieces
2 red bell peppers, cut into 1 1/2-inch pieces
2 boxes (about 6 ounces each) rice pilaf mix, prepared
Directions
If you're using wooden skewers, soak them in water 20 to 30 minutes. Preheat grill to medium heat. In a small bowl, whisk together mustard, lemon juice, oil, salt and pepper. Thread chicken, mushrooms, eggplant, onions and peppers onto skewers; brush all over with mustard mixture. Grill, turning occasionally, until chicken is cooked and vegetables are tender, about 10 minutes. Arrange skewers on a platter over the rice pilaf and serve with honey mustard on the side for dipping.
Comments