Here the recipe calls for chicken, but any kind of meat can be used. I've used beef, lamb, pork as well as chicken. It all works great. And with spring coming (it will, won't it?) we can venture back out to the grill.
Cut chicken into 1-1/2-inch chunks; set aside. Combine dry mustard and next four ingredients; mix well. (A zip-lock plastic bag works great for this.) Add chicken being sure to coat each chunk with marinade. Refrigerate and marinate for at least 4 hours (remixing after 2 hours).
Thread marinated chicken, tomatoes, green pepper and mushrooms alternately onto wooden or metal skewers. Brush with marinade and grill or broil 4 inches from heat source. Grill 5 minutes on first side. Turn, brush with marinade and grill or broil until meat is done.
TIP: If using wooden skewers, soak in water 20 mins to prevent burning on the grill.