Dijon Chicken Kabobs


Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes before threading.


8 bamboo skewers
2 tbsp white wine vinegar
3 tbsp garlic-flavored olive oil
1 tsp Dijon mustard
salt pepper, to taste
1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
1 pint cherry tomatoes
1 small onion, cut into chunks
1 green pepper, seeded and cut into chunks
1 (8 oz) container whole fresh mushrooms


  • Soak skewers in water for 30 minutes.
  • To make vinaigrette, whisk together vinegar, olive oil, mustard, salt and pepper.
  • Thread skewers with chicken, cherry tomatoes, onion, green pepper and mushrooms.
  • Brush kabobs with vinaigrette. Grill, uncovered, for 15 to 20 minutes or until chicken is cooked through and vegetables are tender.

Makes 4 Servings (2 Skewers Per Serving)

Per serving: Calories 190, Carbs 8 g, Sat. Fat 1.5 g, Sugars 5g, Fiber 2 g, Protein 16 g

Source: Food.com

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