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Chicken Kabobs With Sweet-and-Hot Mustard

Yield Makes 4 servings

Ingredients

  • 1 (8-ounce) container sour cream
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, pressed
  • 1 tablespoon prepared horseradish
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried crushed red pepper
  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into bite-size pieces
  • 1 large yellow bell pepper, cut into bite-size pieces

How to Make It

  1. Stir together first 8 ingredients; remove 1/2 cup mustard mixture. Cover and chill remaining mustard mixture 4 hours.

  2. Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill 4 hours.

  3. Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper.

  4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until done. Serve with remaining mustard mixture.

Cooking School Cookbook, Spring 1998