We are relishing in the warm summer evenings and grilling just about everything we can. Today I have a fun recipe to mix into your weekly meal plan. Honey Mustard Shish Kabobs with a little kick to them! The key to getting that kick is using Colman’s Mustard. Colman’s mustard has a different flavor that traditional mustards. It really adds a nice tangy and spicy to whatever your using it on. Mixing it with a little honey and chili powder creates a nice sweet tangy that finishes with a little bite.
For these kabobs I used some zucchini pick from our garden. Isn’t that the best?! Our garden isn’t lavish, but the tomatoes, raspberry bushes, and zucchini we are growing are amazing. Worth the effort. With the zucchini, I used a green bell pepper and some brown onion. You can add more or less veggies depending on what’s in your cupboard or garden. Pretty versatile and the glaze will taste great on just about anything.
Because this is a glaze and is loaded with honey, you want to wait to the end of the grilling before adding. Otherwise you might scorch the natural sugars. So grill up your kabobs with only a little salt and pepper. When they are just about done, needing only 3-4 minutes, brush on your glaze. Turn to get all sides and then allow to cook for a few more minutes. The glaze will coat and flavor the kabobs. Colman’s Mustard really adds a nice flavor and mixes up the typical honey mustard sauce. Your really going to love it. The men in my family were asking for more!
Another helpful hint.. is using a grilling sheet such as this Cookina Resusable Grilling Sheet, and lucky you it can be found at all Home Depot stores nationwide! The grilling sheet is basically a thin mat that you lay over your grill. Great for veggies or smaller items that might fall through too. When you are using glazes, they tend to drip down into your grill. Using a grilling sheet covers the grates so that the extra glaze can’t escape to the flames and cause all sorts of smoking.
- 3 Chicken Breasts
- 1 Zucchini
- 1/2 Onion
- 1 Green Bell Pepper
- Other Veggies as Desired
- Salt and Pepper
- 1/2 C Honey
- 1/3 C Colman's Mustard
- 1/2 tsp Chili Powder
- Lace vegetables and chicken on to metal skewers. If using wood skewers, be sure to presoak the skewers.
- Salt and Pepper and place on preheated grill of medium-high heat.
- Turn skewers every 3-4 minutes to avoid burning one side.
- Meanwhile whisk glaze ingredients together.
- Colman's Mustard has a different spicy taste compared to traditional mustards.
- During the last 2-3 minutes of cooking, brush glaze on to all sides of skewers and allow to cook a few more minutes.
- Discard remaining glaze.