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red potatoes, halved
freshly ground black pepper
chicken breasts, boneless and skinless
Cut chicken breasts into 32 pieces.
Preheat the grill to a medium heat. (When ready to cook, spray the rack-off the grill-with nonstick cooking spray).
In a large pot of boiling water, cook the potatoes for 10 minutes to blanch.
In a small bowl, combine the honey, mustard, lemon juice, thyme and pepper.
Add the chicken and mushrooms, tossing to coat well.
Alternately thread the chicken, mushrooms, tomatoes and potatoes onto 8 skewers.
Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through.
Divide the skewers among 4 plates and serve.