Wednesday, October 20, 2010

Garlic-Mustard Chicken Kebabs

Once again, I'm smitten with the Smitten Kitchen. I think it's the recipe index that gets me. I haven't had a bad recipe from there yet and can just go to the index and skim by category — brilliant! I hit on this one when looking for a tasty new chicken dish that was fast and easy. Packed with flavor, these kebabs would taste great in a pita with a little dollop of yogurt sauce. But they are equally good on their own with a handful of thin-cut sweet potato fries. 

Garlic-Mustard Glaze
Makes about 3/4 cup of glaze, or enough to cover and baste two pounds of skewered meat.

1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

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