Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Dijon Chicken Kebabs
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Dijon Chicken Kebabs

from Grilled Artichokes with Kebabs: Dijon Chicken & Bacon Asparagus, the Week of May 27, 2012.
View the previous recipe for this meal.

With potatoes, cauliflower, onions and chicken, these kebabs are a complete meal on a stick. You will need metal or wooden skewers for this recipe. If using wooden, plan to soak them to prevent them from catching on fire.

Ingredients

  • ¼ cup dijon mustard, divided
  • 1 lemon, zest and juice
  • 3 tablespoons olive oil, divided
  • 1 lb chicken
  • 1 lb potatoes
  • 1 head cauliflower
  • 1 onion
  • 1 tablespoon mayonnaise, or sour cream
  • 1 tablespoon greek yogurt, sour cream or mayo

Serving Size: 4 People



 

Preparation Instructions

If using wooden skewers, soak them in a casserole dish.

Whisk half of the dijon with the lemon zest, juice, and half of the olive oil. Cut the chicken into chunks and toss with the marinade. Set aside.

Place the potatoes in a pot of cold water, covered by about 2 inches. Bring up to a boil. Simmer for 12-15 minutes until the potatoes can be easily speared with a skewer.

Meanwhile, cut the cauliflower into large chunks, about 2 inches big. When the potatoes are cooked through, scoop out. Replace with the cauliflower and simmer for 2-4 minutes until the cauliflower is just barely “skewerable”.

Cut the onion into chunks. Toss all of the vegetables generously with the remaining olive oil, salt and pepper.

Heat the grill on high. Thread the chunks of chicken & veggies onto the sticks. Once they are all assembled, reduce the heat of the grill to medium-low. Line up on the grill and sear on each side for about 5-8 minutes until the chicken is cooked through.

While the chicken grills, whisk together the remaining Dijon with the mayonnaise and/or greek yogurt combination. Serve this alongside as a dipping sauce.