Mustard Grilled Chicken Kebabs recipe


  • 1/4 cup Dijon mustard
  • 2 Tablespoons lemon juice
  • 1/3 cup olive oil
  • 1½ teaspoons Spike Seasoning (optional, I used it)
  • A few grinds of black pepper
  • 1 clove garlic (minced or just press it into the marinade)
  • 1 pound boneless skinless chicken breasts


  • Whisk together all of the marinade ingredients.
  • Cut the chicken breasts into cubes about 1-inch square.
  • Put the chicken and marinade into a Ziploc bag. Seal and work the bag a bit to distribute the marinade. Refrigerate for at least 2 hours; 6 – 8 hours is even better.
  • If using wooden skewers, soak them in water for 30 minutes. (This keeps them from catching on fire when you’re grilling.)
  • Put the chicken on the skewers. Grill for about 4 minutes on one side. Turn and grill for an additional 3 – 4 minutes.