Southern Style Mustard BBQ Chicken Kabobs

Homemade Chicken Shish Kabobs with Peppers and Onions

Makes 6 Kabobs


1-1/2 cups ketchup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal Spoonful or the equivalent of your favorite sweetener
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1-1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper, cut into 1-inch pieces


Combine all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.

Assemble chicken cubes and vegetables on skewers. Grill over medium heat 10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.

Note: Kabobs can also be broiled. Broil 6 inches from heat source for 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally and basting with sauce.

Nutrition Information

Calories 285
Protein 30g
Carbohydrates 27g
Fat 8g
Cholesterol 66mg

Items of Interest

February 21, 2014 BBQ & Grilling, Dinner, Meat & Poultry