Almond-Crusted Chicken Kabobs

Tried this tonight, even though it was a nippy February night to be barbecueing! A nice glass of J. Lohr warmed our spirits while we prepped our meal. We’re dreaming of summer BBQ’s and will definitely make this recipe again. Fast and fabulous.

Mix 1 tablespoon each of Dijon Mustard, local honey, EVOlive oil, and fresh-squeezed lemon juice in a glass bowl. Cut two chicken breasts into strips and marinate in this mixture for about an hour in the frig. Skewer, then barbecue, watching closely and brushing with remaining marinade until still juicy but not pink. Roll in toasted finely chopped almonds and serve.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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One Response to Almond-Crusted Chicken Kabobs

  1. Laura says:

    >Yum! That looks delicious!

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