Ingredients
- 16 mushrooms stems removed
- 16 cherry tomatoes
- 1 pound potatoes (red halved)
- 1 pound chicken breast in (skinless boneless cut)
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice (fresh)
- 1/2 teaspoon thyme (dried)
- 1/4 teaspoon black pepper (freshly ground)
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. Drain.
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.
