Mustard Chicken Kabobs

I used to make these all the time and I published them on Weeknight Society. This weekend I had a little chicken - not quite enough to make an entire dinner for all of the kids that ended up at my house - so I had to make do. I remembered these skewers. Because there is bread and tomatoes, the chicken goes further than just grilling up some chicken for a house full of hungry teenagers.

This is also a solution for your family dinner because the cut chicken cooks faster and the couscous will be done in less than five minutes. I love this dinner because it’s quick and easy AND full of flavor. Mustard + horseradish is a magical combination and a little mayo helps keep the chicken moist while it cooks. Chicken breasts have a tenancy to dry out.

Mustard Kabobs with lemon couscous

Serves 4

1 cup mayonnaise

½ cup Dijon mustard

2 teaspoons horseradish

2 lemons, one zested and both juiced

2 pounds chicken breast, cut into cubes

2 cups cherry tomatoes

1 large loaf crusty bread (cut into about 2 cups bread cubes)

1 cup couscous

1 ¼ cup chicken stock

2 tablespoons olive oil

salt and pepper

¼ cup parsley, chopped

STEP 1

In a large bowl, whisk together mayonnaise, mustard, horseradish, lemon zest and juice.  Scoop out a ½ cup to use for dipping sauce.  Add the chicken to the large bowl and coat all of the pieces evenly. 

STEP 2

Preheat broiler to 500 degrees. Or heat the barbecue.

Line a baking sheet with foil.  Thread chicken, tomatoes, and bread on bamboo skewers alternating every other one.  Place skewers on the foil covered sheet.  Pop into the hot oven and watch carefully.  Flip skewers every five minutes to evenly brown on all sides.  Chicken should be fully cooked after 15 minutes. 

It’s the same routine on the barbecue - keep on a medium high heat and flip until the chicken is cooked through. The size of your cubes will determine how long the chicken needs to cook.

STEP 3

Bring chicken stock to a boil over high heat.  Once it comes to a boil, shut the heat off and pour in couscous.  Let sit – covered - five minutes.  Fluff with a fork to loosen up the grains.  Pour in oil, lemon juice, parsley, and season with salt and pepper.  Toss to coat all couscous completely.  Leave covered until ready to serve. 

---