MUSTARD & HERB CHICKEN KEBABS
Chicken thighs with a tangy mustard and lemon marinade make for succulent kebabs. Feel free to substitute whole grain mustard in place of the Dijon.
Combine the Dijon mustard, garlic, thyme, lemon zest, parsley, olive oil and mix well with the chicken thighs.
Marinate for minimum of 2 hours or overnight.
Soak the bamboo skewers in cold water for 20 mins, then thread the chicken pieces onto the skewers, drizzle with the lemon juice and season generously with salt and pepper.
Grill over a medium heat for 4-5 mins on each side.
1 Tbsp Dijon mustard
2 cloves garlic, mashed
1 Tbsp chopped thyme leaves
grated zest 1 lemon and juice of half
2 Tbsp finely chopped parsley
1 Tbsp olive oil
450g chicken thighs, cut into bite-sized pieces