1/4 cup plus 1 tablespoon spicy brown mustard
2 tablespoons Pompeian OlivExtra Premium Mediterranean Blend
1/4 teaspoon garlic powder
1 tablespoon Pompeian White Wine Vinegar
1 pound raw boneless skinless chicken breast, cut into 1-inch cubes
1/4 teaspoon each of salt and black pepper
1 medium red onion, cut into 1-inch chunks
To make sauce, place 3 tablespoons mustard in medium bowl. Add oil and garlic powder, and whisk until uniform. Cover and refrigerate.
To make marinade, in small bowl, combine vinegar with remaining 2 tablespoons mustard. Stir until uniform.
Season chicken with salt and pepper. Place chicken and marinade in large sealable plastic bag. Remove as much air as possible and seal. Gently knead marinade into chicken through bag. Refrigerate for 1 hour.
Meanwhile, if using wooden skewers, soak 4 in water for 20 minutes to prevent burning.
Alternately thread marinated chicken and onion chunks onto 4 skewers.
Bring grill to medium-high heat.
Brush both sides of kebabs with sauce. Grill kebabs for 5 minutes with grill cover down.
Flip kabobs and grill for 6 to 8 minutes, or until chicken is cooked through. Enjoy.
Nutrition per serving: 215 calories; 8.5g fat; 415mg sodium; 5g carbohydrate; 0.5g fiber; 2g sugars; 26.5g protein
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