Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken thighs, (about 12 small thighs)
  • sea salt and pepper, (to taste)
  • 2 tbsp Dijon mustard
  • 2 tbsp whole grain mustard
  • 2 tsp honey
  • 2 tbsp lemon juice
  • 3 tbsp fresh rosemary (stems removed, finely chopped)
  • 1 medium zucchini (or mushrooms)
  • 1 medium bell pepper (any colour, or a mix of colours)
  • 1 medium red onion (or white onion)
  • high heat oil, (like avocado oil or grapeseed oil for oiling the grill and brushing on the skewers)

Instruction

  • If you're using bamboo skewers, make sure they have been soaked in water for at least 20 minutes to avoid burning on the grill.
  • Cut the chicken thighs into 1-inch pieces. Remove the stem and seeds from the peppers, cut into quarters and then in half widthwise. Slice the onion into 6 or 8 pieces, depending on its size. Slice the zucchini into bite-sized pieces at least 1/2 inch thick.
  • Sprinkle with kosher or sea salt and pepper and brush with a high heat oil like avocado oil or grapeseed oil.
  • Whisk together both types of mustard, honey, lemon juice and finely chopped rosemary.
  • Grill the kabobs over medium heat for 6-10 minutes per side, or until the chicken is no longer pink inside.
  • Brush the skewered chicken and veggies with the rosemary-mustard glaze and grill for another few minutes on each side until the chicken has reached an internal temperature of 165°F.
  • Remove from the heat and serve with salad or sides. See the serving suggestions in the post.