From Whole Foods Market
Use leftover chicken and veggies from these kabobs to make salads or wrap sandwiches. Feel free to substitute with tofu or any other kabob-friendly meat or seafood you wish.
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
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.